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Description
Many years ago, after I decided to stop eating meat (I am not a strict vegetarian now, though that’s the way I usually eat), I walked down the street to look over whole grains at my local health food store in Austin, Tex. There wasn’t much of a selection; still, it was all new to me, and I bought some of the grains sold in bulk bins: brown rice, millet, kasha and wheat berries.
Ingredients
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1/2cup amaranth 1 1/2cups water 1/4cup milk, almond milk or rice milk (more to taste) 2teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo Pinch of salt
Directions
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. 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.
Notes
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.
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