Amaranth Porridge

Edit
Amaranth Porridge

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.

Rating

Ingredients

  • 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
Set base servings to enable scaling:

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.

Nutrition

Info
Fat: 4 gramsCalories: 209Saturated Fat: 1 gramUnsaturated Fat: 2 gramsSodium: 97 milligramsSugar: 5 gramsFiber: 3 gramsCarbohydrate: 36 gramsProtein: 8 grams

Source: https://cooking.nytimes.com/recipes/1014313-amaranth-porridge