The texture of this dish is amazing because it’s so creamy. But you can make it without the amaranth, using a whole cup of rice instead. It’s worth it for the taste of the garlic and butter and oil — sort of a gluten-free alternative to garlic bread.

3/4 C brown rice
1/4 C amaranth
2 C water
3/4 t salt
3 cloves garlic, minced fine or grated
1/2 to 1 T butter
1/2 to 1 T olive oil

In a pressure cooker, bring the water to a boil. Add the rice, amaranth, and salt. Lock the lid and pressure cook for 20 minutes. Allow the pressure to come down naturally for 15 minutes. Open the pressure cooker and stir in the garlic, butter, and olive oil.

Serve garnished with parsley or nuts.