Amaranth Porridge

By Martha Rose Shulman

Amaranth Porridge
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(277)
Comments
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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.

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Ingredients

Yield:Serves two

    For the Amaranth Porridge

    • ½cup amaranth
    • 1½cups water
    • ¼cup milk, almond milk or rice milk (more to taste)
    • 2teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo
    • Pinch of salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

209 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 8 grams protein; 97 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. For the Amaranth Porridge

    1. Step 1

      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.

    2. Step 2

      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.

Tip
  • 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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Ratings

4 out of 5
277 user ratings
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Comments

Rich Dubee

I recommend sprouting the amaranth seeds 2-3 days before you want to cook them. Soak the seeds for about 8 hours, then drain well. Rinse twice daily. Be careful in warm weather, they may start to spoil if you leave them out too long or don't wash them well enough. Refrigerate what you don't use. The sprouted seeds should cook more quickly and easier to digest.

Jessica

I'm a big fan of amaranth and just discovered that it pairs beautifully with peanut butter. Add peanut butter or another nut butter to taste, ~2T and stir until creamy. Good hot or cold, and a few berries don't hurt either.

Scott

It's definitely reminiscent of quinoa, which had me thinking: omit the maple syrup, add some chopped fresh herbs, and top with a poached egg and have yourself a tasty, savory breakfast.

Kate

Is it necessary to rinse before cooking ? This was the instruction on the package. If so, what do you recommend to rinse and drain ? It is so small and goes right through a strainer

Kimberly

What is the correct grain to liquid ratio to make amaranth porridge in a rice cooker? (Mine is Zojirushi brand). I'd love to set this up to be ready in the morning, the way you can with steel-cut oats.

Gertie

I saw a recipe in the Times that said to add a handful of walnuts, maple syrup or honey and some milk. It’s my Sunday breakfast!!

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