Spiced Amaranth

• servings: serves 4
• active time: 25 minutes

Ingredients

½ teaspoon kalonji seeds

¼ teaspoon ajwain seeds

¼ teaspoon black peppercorns

1 cup amaranth (no need to wash)

1-inch piece cinnamon stick

½ teaspoon salt

2 teaspoons ghee or olive oil

Sprinkle of lime juice

Directions

In a 1- to 2-quart saucepan, combine 2 cups water, amaranth, cinnamon stick, salt, ghee, and ground spices to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes, until the grains have thickened to a creamy consis-tency. I like to keep an eye on the consistencyby giving the bubbly amaranth a quick stir every 10 minutes. Once you've reached 20 minutes cooking time, you will see a little bit of water on the surface, but as soon as you stir the grains, they will absorb the water and you will achieve the perfect creamy, slightly sticky grain texture.

Turn off the heat leaving the pot covered, and let the grains firm up for 5 more minutes.

Garnish with a squeeze of lime juice; serve hot.