Amaranth Seeds

Product ID: 00054-164

MSRP: $5.95

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Amaranth is a strange and wonderful gluten-free grain that’s loaded with history and protein. Mexicans pop it and pack it in a sweet syrup and eat it as a candy bar called “alegria”. Here in the states its best known as a hot breakfast cereal or ground and added to flour for a protein punch for baked goods.

Some strains of amaranth are known as pigweed and are a nuisance weed during the summer. Others are red and beautiful and are used in cut flower arrangements. Ours is a golden grain variety and the tiny grains are packed with protein and ready to use.

Red Quinoa

Product ID: 00054-161

MSRP: $9.95

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We’re now featuring quinoa from small growers in Bolivia. Both the quinoa and amaranth are loaded with vitamins and proteins rarely found in grains but the real treat is the flavor. Both crops are less than six months old and hand harvested by a small cooperative in the Andes. The flavor is great and you’ll have a gas experimenting with new ways to incorporate quinoa into your cuisine.

To make the quinoa, rinse it in cool water and strain. Saute some onion and garlic in a small pot and when soft, add the rinsed quinoa and water. One part quinoa deserves two parts water. Bring to a boil and then simmer for about 15 minutes. It’s that simple. My lovely cousin Eden Epling, who grew up in Latin America, tells me she likes to add finely chopped, almost minced, peppers to the onion and garlic. Sounds good to me!

White Quinoa

Product ID: 00054-154

MSRP: $5.95

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Full of protein, full of flavor, gluten free and adaptable to almost any cuisine, quinoa has taken over as the grain of choice for a lot of us. It’s quick cooking and works as a replacement for rice, couscous or wheat. Don’t forget to add it to soups and stews!

In North America, we tend to use it as a grain or to replace couscous. In other parts of the Americas, you’ll see it as part of soupier dishes or savory gruels.

Wild Rice

Product ID: 00054-151

MSRP: $9.95

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Not a true “rice” but an “aquatic seed”. One of the New World’s native grains, wild rice has too long been stuck on the holiday table or teamed with salmon and little else. Don’t let odd marketing fool you; wild rice is a great everyday grain. Wild rice has a great chewy texture and distinct nutty flavor. It goes with beans or sauteed vegetables and while it may take awhile to cook (about an hour), it’s easy and the results are delicious. Wild rice isn’t fully cooked until the grain opens open and you see the white germ. Cook with aromatic vegetables and water for best result. Serve with salmon, as a holiday stuffing or with ground beef and seasonal vegetables for a unique bell pepper stuffing