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. Featured in: Put Away The White Rice.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 1/2 cups water
- pinch of salt
- 1/2 cup amaranth
- 1/4 cup milk almond milk or rice milk (more to taste)
- 2 teaspoons maple syrup or brown sugar or if available, mexican piloncillo
- Carbohydrate 0.5628 g
- Cholesterol 0 mg
- Fat 0.0462 g
- Fiber 0 g
- Protein 0.3444 g
- Saturated Fat 0.01274 g
- Serving Size 1 1 recipe (370g)
- Sodium 172.052000012021 mg
- Sugar 0.5628 g
- Trans Fat 0.00224 g
- Calories 3 calories
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.
