Cook for approximately 20 minutes or until a porridge like consistency forms. Add a pinch of salt and gently stir, making sure to stir in one direction, until thick and creamy. List of Grains for Porridge. Am I the weirdo, or do you do that too? Looking for more porridge inspiration? 1 cup water. This toasted coconut amaranth porridge is light and healthy breakfast that’s filling and flavorful without being overly heavy. What’s your go-to breakfast? However I feel the key to a great porridge is in the toppings. I suggest adding 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, or 1/2-1 teaspoon of homemade pumpkin spice. Bring to a boil, uncovered. As Kaufui Wong notes in the Food and Nutrition International Journal, this pseudocereal is rich in protein, high in fiber, and contains valuable micronutrients and antioxidants. 3/4 cup amaranth. Millet porridge is a delicious alternative to classic oatmeal. ALL RIGHTS RESERVED. Get the Best Baked Goods Possible By Understanding Your Oven, Hearty, Tangy Pasta with Balsamic Vinegar, Mushrooms, and Goat Cheese, The VacMaster 210 Chamber Vacuum Sealer: Serious Power for Serious Users, Create a White Sauce, Velouté, or Béchamel in Three Easy Steps, 8 Essential Appliances for Raw Food Chefs, Strawberry and Goat Cheese Sherbet: Smooth, Creamy, and Just Delicious, Buckwheat Crepes with Honeyed Ricotta and Sautéed Apples, Make A Delicious, Rustic-Style Plum Galette, Try it with peanut butter or almond butter. It should be viewed as an approximation. For all general questions, please leave a comment here :). Stir in the milk, syrup or brown sugar, and a pinch of salt. Want to take your cooking skills to the next level? Starting with this Toasted Coconut Amaranth Porridge. Â. Amaranth is a whole grain that I’ve only begun using in the past 6 months or so, but it has really grown on me! Porridge: Add the milk and oats to a pan and set over a low heat. Bring to a boil, then cover and reduce to a simmer. Some of our favorite toppings include: bananas, fresh berries, walnuts or other nuts, nut butter (peanut butter, almond butter), seeds (pumpkin seeds, chia seeds, ground flax seed, sesame seeds, hemp seeds, etc. Bring to a simmer over medium-high heat. In a small saucepan, combine amaranth, milk/water, salt, and spices. I can hardly wait to make this and make coconut milk. Pinch salt. Add more milk if it's getting too dry. 4. Preheat the oven to 350 degrees F. Spread the coconut evenly on a foil-lined baking sheet. She's written a weekly column for The Washington Post Food section, and her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster. It's most often used in cakes, cookies and porridge, like this millet kheer, but in a pinch it can go savory, like in these millet fritters. Foodal and Ask the Experts, LLC assume no liability for the use or misuse of the material presented above. We occasionally link to goods offered by vendors to help the reader find relevant products. Cover and cook for 20 to 25 minutes, or until the amaranth has thickened, is tender and looks like porridge. i have a question about the soaking. Cook until grains are tender, 12 to 15 minutes. Thanks for a great recipe. It can also be used to thicken soups and stews. Usually a tablespoon will do the trick, without leaving your soup too thick. I’ve been gluten-free/dairy-free for 2 years now, I can’t wait to try this. Bring to a simmer, and reduce heat to low. Add the amaranth and salt, reduce heat, and cover, simmering, for 20 minutes or until the water is absorbed. Add salt, 1 cup (250 mL) of the coconut milk, and water; bring to a boil. See February until you find your desired consistency every bite 3-4 cups and. Very easy to cook with amaranth, it looks delicious as a,! 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