Amaranth has been cultivated as a grain for 8,000 years. The yield of grain amaranth is comparable to rice or maize. Amaranth grain has a sweet, nutty flavor and it is extremely versitile. The whole seed can be sprouted, served as a pilaf, added to breads and baked goods or cooked as a cereal as follows: 3 c. fruit juice or water, 1 c. Amaranth Grain, 1/4 c. chopped dried fruit, 1/4 c. chopped nuts. In a small saucepan, bring fruit juice to a boil. Add Amaranth, stir till mixture comes to boiling point again, then lower heat. Cover tightly; simmer 30 min. Serve, adding fruit and nuts. If desired, top with milk or cream. Makes about 4 servings.