This recipe for Amaranth Porridge illustrates how you can make whole grains work for a quick breakfast by pre-soaking the grains. From “Simply Ancient Grains” by Maria Speck, (Ten Speed Press, 2015). This recipe originally appear in a March 2016 story: “How to Get More Whole Grains in Your Diet.”
1 cup amaranth grains
3 tablespoons chopped dates
1/2 cinnamon stick
1 1/2 cups boiling water
1 cup whole milk
3 tablespoons chopped soft dried apricots
Pinch of fine sea salt
1 tablespoon honey, or more as needed
1 teaspoon finely grated orange zest
2 tablespoons lightly toasted pine nuts, for garnish
Start the amaranth the night before: Add amaranth, dates and cinnamon stick to a heavy 3- to 4-quart saucepan. Pour the boiling water over it, cover, and allow to sit at room temperature overnight (or chill, covered, for up to 2 days.)
The next morning, finish the porridge: Add the milk, apricots and salt to the saucepan, cover, and bring to a boil. Uncover, stir well with a wooden spoon once, decrease the heat to maintain a lively bubble, and cook until the mixture starts to thicken, about 8 minutes. Stir thoroughly, scraping the bottom, and continue cooking at a simmer, stirring often, until amaranth is creamy, about 2 more minutes. Then grains will swell and become translucent but maintain a little crunchiness.
Remove from heat, discard the cinnamon stick, and stir in the honey and orange zest. Taste and adjust sweetness with a bit more honey and milk, if desired. If you have time, cover and allow to sit for 2 minutes. Spoon into bowls and serve warm, garnished with pine nuts.
Yield: 4 servings.
[gpp_icon type=”summary”] Amaranth Porridge with Apricots and Pine Nuts