Amaranth Peach Porridge Recipes

AMARANTH PORRIDGE

Steps:

• 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.

CREAMY AMARANTH PORRIDGE

Steps:

• In a small saucepan, combine amaranth, milk/water, salt, and spices. Bring to a boil, uncovered.
• Cover, reduce heat to simmer, and cook for about 25 minutes, stirring frequently until amaranth is tender and creamy. Remove from heat, sweeten to taste, and serve with desired toppings.

AMARANTH PORRIDGE WITH GRATED APPLES AND MAPLE SYRUP

Steps:

• Heat a small saucepan over medium-high heat and add the amaranth seeds. Shake them in the pan until they begin to smell toasty and a few seeds begin to pop, about 2 minutes. Immediately pour in the water. Do not wait too long because the line between toasted and burnt amaranth is a thin one - as soon as you smell the toasty aroma and see a few seeds popping, add the water. Add the salt, bring to a boil, reduce the heat to low and cover. Simmer 10 minutes.
• Stir in the milk and bring back to a simmer, stirring. Cover and simmer another 10 to 15 minutes, stirring occasionally, or until the amaranth is tender. Remove from heat and stir in the maple syrup. Transfer to a bowl, sprinkle the grated apple on top and serve.

MAPLE-PECAN AMARANTH PORRIDGE

Steps:

• Bring water to boil in medium saucepan. Add amaranth; stir. Cover.
• Simmer on medium-low heat 20 to 24 min. or until most the water is absorbed, stirring occasionally. Remove from heat.
• Stir in sour cream and 3 Tbsp. syrup. Serve topped with nuts and remaining syrup.

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.