Name: Amaranth Porridge
Total time: 40 min
Ingredients: 1/2 cup amaranth; 1 1/2 cups water; 1/4 cup milk, almond milk or rice milk (more to taste); 2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo; Pinch of salt

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.

Amaranth Porridge

amaranth

water

milk, almond milk or rice milk (more to taste)

maple syrup

salt

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.

Amaranth Porridge

Total: 40 minutes

Servings: 2

Author : Martha Rose Shulman

Ingredients

Instructions

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