AMARANTH PORRIDGE

By BobD

Ingredients

• 1/2 1/2 1/2 cup amaranth
• 1 1/2 1 1/2 1/2 cups water
• 1/4 1/4 to cup milk, almond milk or rice milk (more to taste)
• 2 2 2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo
• Pinch Pinch of salt

Details

Servings 2
Adapted from nytimes.com

Preparation

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.

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.

Variation: Add a handful of raisins or other dried fruit, or stir in chopped apples or pears. Sprinkle a few grains of fleur de sel over the top.

Advance preparation: You can make more than you need and keep the remainder in the refrigerator for a couple of days. Amaranth reheats well. Add a little more milk when I reheat.