AMARANTH PORRIDGE RECIPES

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AMARANTH PORRIDGE RECIPE - NYT COOKING



Amaranth Porridge Recipe - NYT Cooking image

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.

Provided by Martha Rose Shulman

Total Time 40 minutes

Yield Serves two

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : @context http//schema.org, Calories 209, UnsaturatedFatContent 2 grams, CarbohydrateContent 36 grams, FatContent 4 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 168 milligrams, SugarContent 5 grams

AMARANTH BREAKFAST PORRIDGE RECIPE - EMILY FARRIS | FOOD ...



Amaranth Breakfast Porridge Recipe - Emily Farris | Food ... image

A crunchy popped topping adds great texture to this warm, creamy amaranth breakfast porridge. Slideshow:  Whole Grain Breakfast Recipes 

Provided by Emily Farris

Total Time 45 minutes

Yield 6

Number Of Ingredients 7

1?½ cups amaranth (divided)
2 cups almond milk
2 cups water
4 tablespoons unsalted butter
½ cup granulated sugar
Butter (for serving)
Heavy cream (for garnish)

Steps:

  • Heat a large sauté pan over moderately high heat. Add amaranth two tablespoons at a time. The amaranth should begin to pop within five seconds of hitting the pan. Shake the pan gently, until the amaranth is popped, about 20 seconds total. Transfer the popped amaranth to a bowl and repeat the process until you have 1/2 cup of popped amaranth.
  • Bring the milk and water to a boil in a medium saucepan. Whisk in the remaining 1 cup of amaranth, reduce the heat to low and cover. Simmer for 30 minutes or until the liquid is absorbed and the amaranth tender, stirring occasionally. Remove the amaranth from the heat and stir in the butter and sugar. Serve warm, topped with a pat of butter and drizzle of fresh cream, and garnished with the popped amaranth.

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