Amaranth Porridge
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup amaranth
- 1½cups water
- ¼cup milk, almond milk or rice milk (more to taste)
- 2teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo
- Pinch of salt
For the Amaranth Porridge
Nutritional analysis per serving (2 servings)
209 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 8 grams protein; 97 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Amaranth Porridge
- Step 1
Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.
- Step 2
Stir in the milk, syrup or brown sugar, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.
- Advance preparation: You can make more than you need and keep the remainder in the refrigerator for a couple of days. Amaranth reheats well. I add a little more milk when I reheat.
Private Notes
Comments
I recommend sprouting the amaranth seeds 2-3 days before you want to cook them. Soak the seeds for about 8 hours, then drain well. Rinse twice daily. Be careful in warm weather, they may start to spoil if you leave them out too long or don't wash them well enough. Refrigerate what you don't use. The sprouted seeds should cook more quickly and easier to digest.
I'm a big fan of amaranth and just discovered that it pairs beautifully with peanut butter. Add peanut butter or another nut butter to taste, ~2T and stir until creamy. Good hot or cold, and a few berries don't hurt either.
It's definitely reminiscent of quinoa, which had me thinking: omit the maple syrup, add some chopped fresh herbs, and top with a poached egg and have yourself a tasty, savory breakfast.
Really delicious morning porridge with more "chew" and nuttiness than quinoa or most oat preparations. Delicious with whatever topping, poached pears, figs, wild blueberries, I try to pick one and a drizzle of honey or maple syrup and some kind of milk. Decent protein content! Highly recommend (for the record I do like quinoa, I don't find it bitter at all).
My local restaurant just added a berry bowl that is cooked amaranth with blueberries and raspberries and pecans on top. It is delicious!
Oooh I loved this. Trying some new things and picked up a small amount of amaranth at the bulk store. I toasted it first, as some other recipes call for. No presoak (not organized enough). The texture is a quite magical sticky/chewy which I prefer to the mushiness of oatmeal. Change up that porridge! Ate with blueberries, dried pears, a splash of coconut/oat half and half, plain coconut yogurt, maple syrup, toasted hazelnuts, raw pumpkin seeds for a delicious warming vegan winter brekkie.
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