AMARANTH PORRIDGE WITH FRUIT AND NUTS
Steps:
- Soak the amaranth grains overnight in 2 cups water.
- Place the amaranth grains and their soaking water in a small saucepan (use 3 cups water if the grains weren't soaked overnight). Turn the heat on high and stir until it comes to a boil. Decrease the heat and simmer, stirring frequently, until the porridge thickens, about 12 minutes. (If the grains weren't soaked, the cooking time will be about 20 minutes.) Serve the porridge in a bowl with your choice of the toppings.
- Amaranth: A Vital Grain, Rediscovered
- Amaranth, a nutty-tasting alternative to oatmeal, has more protein, fiber, and amino acids than most other grains. The tiny grains are sold in most natural food stores. The mild green and red leaves of the plant can also be prepared like spinach-look for them in Latin and Indian food stores. As more farmers return to old-fashioned crop rotation to improve soil quality and break insect and disease cycles, alternative crops like amaranth are being swapped in for wheat. Amaranth's deep taproot has been shown to improve soil quality and boost production of whatever crop is planted subsequently. Amaranth's growing role in agriculture means more of a presence on store shelves and in American cooking.
- Although it may seem exotic, Amaranth is native to nearby Central America, probably Mexico, where it was once cultivated widely. Amaranth played a crucial role in the ceremonies of Aztec religion; statues of the Aztec gods were made from amaranth mixed with blood or honey and eaten, often as part of the ritual of human sacrifice. In his mission to destroy Aztec civilization and convert Mexicans to Christianity, the Spanish conqueror Hernán Cortés banned the Aztecs from growing the grain on pain of death, so the amaranth fields were burned and amaranth's existence obscured in what would later become American territory. Amaranth grains and leaves, however, are still used widely in Mexico, Peru, and Ecuador, and the leaves are popular in China, Africa, and India, where the plant was transported.
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Jessica Stephens
jessica_s@gmail.comThis recipe is a keeper!
HUZAIFAH MONE
huzaifahmone53@hotmail.comI followed the recipe exactly, but my porridge turned out too watery.
Roosevelt Johnson
johnson74@yahoo.comThis porridge was a bit bland for my taste.
DJ Rubel
d.rubel86@hotmail.comDefinitely making this again!
happy jaan
j94@hotmail.comYum!
Anup roy Anu
anu.a35@gmail.comThis porridge is a lifesaver on busy mornings. It's quick and easy to make, and it's a healthy and filling breakfast.
Prince Ali abasi
prince_a86@yahoo.comI love that this porridge is so versatile. You can add any kind of fruit, nuts, or seeds that you like. I also like that it can be made ahead of time and reheated in the morning.
Isabella Ogbenna
o-i15@yahoo.comThis porridge is a great way to use up leftover fruit. I had some berries and bananas that were about to go bad, and they were perfect for this recipe.
Yasirali1998 Buriro
yasirali1998.b@gmail.comI'm not usually a fan of amaranth, but this porridge was surprisingly good. The fruit and nuts added a lot of flavor and texture, and the porridge itself was creamy and smooth.
Moiz Bhatti
bhatti.m57@hotmail.comI've been looking for a healthy and delicious breakfast option, and this amaranth porridge fits the bill perfectly. It's packed with nutrients and keeps me feeling full and satisfied for hours.
Kelli O'Donnell
o21@hotmail.comThis amaranth porridge was a delightful way to start my day! The nutty flavor of the amaranth paired perfectly with the sweet fruit and crunchy nuts. It was also very easy to make, which is a major plus in my book.