You can pop amaranth in a dry skillet, but “any whole grain” is too broad: grains vary, and most are cooked by simmering. For a straightforward home method, heat a pan, add a small batch of raw amaranth, and keep it moving until it pops. Sorghum is another documented option, though the instructions here are specific to amaranth.
How to pop amaranth on the stovetop
Oregon State University Extension Service’s May 2022 guide begins: “You can pop amaranth! Heat a dry skillet or saucepan over medium high until it is hot.” Its method and University of Arizona Cooperative Extension’s guidance share the essentials: use a hot, dry pan, add a small amount of grain, keep it moving, and remove it promptly so it does not burn.
- Heat a dry skillet or saucepan. Use medium-high heat until the pan is hot. No oil is needed for the University of Arizona method.
- Add 1 or 2 tablespoons of raw amaranth. Keep the batch small enough to shake or stir continuously.
- Agitate the pan. Shake it or stir the seeds as they pop, watching closely. The Whole Grains Council recipe advises lowering the heat to medium after adding the amaranth; follow the practical cue of keeping the pan hot while preventing the seeds from burning.
- Take the popped amaranth off the heat promptly. Transfer it to a bowl rather than leaving it in the hot pan.
Covering the pan is optional, not a universal requirement: Arizona Cooperative Extension’s version uses a cover and calls for shaking the pan. It says popping takes only a few seconds. That source also cautions that heating amaranth too long before it pops can dry it out and reduce successful popping.
Batch size matters. The Whole Grains Council recipe uses 3 tablespoons and warns that more than that is difficult to keep from burning. If you want more, pop separate small batches rather than crowding the pan. Stay beside the stove throughout.
#1 Best Overall
- ORGANIC ANCIENT GRAIN: There are grains, and then there's amaranth. Along with buckwheat and quinoa, amaranth is one of the few plant sources to offer a complete set of amino acids, making it a rare plant source of complete protein.
- GOOD SOURCE OF PROTEIN AND FIBER: It's naturally gluten-free and a good source of protein and fiber.
- SWEET AND NUTTY MILD FLAVOR: Living Now Organic Amaranth is perfect for making gluten-free pasta but should be combined with other grains/flours for baked goods since it has no gluten and will not rise on its own.
- Certified Gluten Free;Kosher (CRC);Non-GMO Project Verified;Terracycle;USDA Organic
- Packaged in the USA by a family owned and operated company since 1968.
What grains can you pop?
| Grain | What the sources establish | Practical guidance |
|---|---|---|
| Amaranth | Oregon State and Arizona Extension provide home stovetop methods; the Whole Grains Council also publishes a popped-amaranth recipe. | Use the small-batch dry-pan method above. |
| Sorghum | The American Heart Association identifies popping sorghum to make popcorn, and the Whole Grains Council’s recipe index includes a popped-sorghum recipe. | It is a reasonable alternative, but the amaranth batch size and cooking steps are not established for sorghum by these sources. |
| Other whole grains | The Whole Grains Council’s general guide presents simmering as the usual approach for most grains. Some other grains may puff or pop, but the results vary. | Do not assume every grain will pop or behave like corn or amaranth. |
Amaranth is often sold popped like corn in South America, according to the Whole Grains Council. Botanically, it is a pseudograin rather than a cereal grass; the council groups it with grains because of its similar nutrition, preparation, and uses. Its whole-grain definition covers the essential parts and naturally occurring nutrients of the grain seed in their original proportions.
When to simmer grains instead
For a grain bowl or other cooked-grain dish, simmering is the dependable starting point for most whole grains. The Whole Grains Council’s guide says to bring grain and water or broth to a boil, then simmer until the liquid is absorbed. The exact ratio and time are grain-specific, not a single formula for every grain.
Rank #2
- The information below is per-pack only
- ORGANIC ANCIENT GRAIN: There are grains, and then there's amaranth. Along with buckwheat and quinoa, amaranth is one of the few plant sources to offer a complete set of amino acids, making it a rare plant source of complete protein.
- GOOD SOURCE OF PROTEIN AND FIBER: It's naturally gluten-free and a good source of protein and fiber.
- SWEET AND NUTTY MILD FLAVOR: Living Now Organic Amaranth is perfect for making gluten-free pasta but should be combined with other grains/flours for baked goods since it has no gluten and will not rise on its own.
- Certified Gluten Free;Kosher (CRC);Non-GMO Project Verified;Terracycle;USDA Organic
| Grain | Liquid per 1 cup grain | Guide cooking time | Additional note |
|---|---|---|---|
| Quinoa | 2 cups | 12–15 minutes | Guide values; not popping instructions. |
| Hulled barley | 3 cups | 45–60 minutes | Guide values; not popping instructions. |
| Wheat berries | 4 cups | 45–60 minutes | Soak overnight; guide values, not popping instructions. |
These are Whole Grains Council guide values, not guarantees. Grain age and variety, as well as cookware, can affect cooking time. Brown rice, sorghum, teff, wild rice, farro, oats, millet, and buckwheat also have grain-specific cooking guidance in the council’s table.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Ways to use popped amaranth
Arizona Cooperative Extension suggests sprinkling popped amaranth over oatmeal, salad, yogurt, smoothies, soup, or ramen. Treat it as a crunchy topping; the method does not require special equipment beyond a skillet or saucepan.
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Best Value
- 1 case of 48 Packs, 48 Count Total
- Organic Amaranth Grains in Resealable Bag. - Fresh and healthy grain particulars like a miracle.
- Excellent source of protein and fiber, also vitamins and minerals. Good for baking.
Rank #4
- THE GOLDEN GRAIN: Bob's Red Mill Organic Whole Grain Amaranth is a highly nutritious staple with a culinary history that stretches back thousands of years
- GET INSPIRED: Give your baked goods flair, create a delicious porridge or polenta or even try popped amaranth for breakfast; Let your imagination fly
- WHAT YOU GRAIN: Earthy, nutty flavor; A rich source of iron, fiber, amino acids and a complete protein too; Did we mention it's gluten free?
- ESSENTIALS INCLUDED: Amaranth is a naturally complete protein, with all the essential amino acids, including lysine
- BOB'S RED MILL: Make folks a little happier; It's the idea that keeps our stone mills grinding to fill every bag with wholesome goodness
Rank #3
- Sourcing location: Andes Mountains of Peru
- Crop rotations: Chia seeds, lupini beans, and quinoa
- Flavor profiles: Nutty, earthy
- Texture: Light
- Nutritional properties: Contains all nine essential amino acids, naturally gluten-free, and full of essential micronutrients, making it a nutritional powerhouse ingredient.
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