Maple Pecan Amaranth Porridge Recipes

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MAPLE-PECAN AMARANTH PORRIDGE



Maple-Pecan Amaranth Porridge image

Make warm Maple-Pecan Amaranth Porridge for a marvelous morning dish! For something extra, top your easy-to-make amaranth porridge with fresh blueberries.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 2 servings, 1 cup each

Number Of Ingredients 5

2 cups water
2/3 cup whole grain amaranth, uncooked
1/4 cup sour cream
1/4 cup maple syrup, divided
1/4 cup coarsely chopped pecans, toasted

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.

Nutrition Facts : Calories 500, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 11 g

AMARANTH PORRIDGE



Amaranth Porridge image

Many years ago, after I decided to stop eating meat (I am not a strict vegetarian now, though that's the way I usually eat), I walked down the street to look over whole grains at my local health food store in Austin, Tex. There wasn't much of a selection; still, it was all new to me, and I bought some of the grains sold in bulk bins: brown rice, millet, kasha and wheat berries.

Provided by Martha Rose Shulman

Categories     breakfast, easy, main course

Time 40m

Yield Serves two

Number Of Ingredients 5

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

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.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 5 grams

AMARANTH PORRIDGE WITH GRATED APPLES AND MAPLE SYRUP



Amaranth Porridge With Grated Apples and Maple Syrup image

Amaranth is a tiny seed - it isn't really a grain, though that is how we treat it - and has both sweet and grassy overtones. I experimented with preparing it as a polenta, like the teff polenta I made earlier in the week, and seasoning it with nut oil or mixing in a little Parmesan. It worked that way, but I still found that the flavor of this food works better with sweet flavors, and the texture did not benefit from the long oven simmer, the way the teff did. So again, I decided that amaranth is best served as a breakfast porridge. I toasted the seeds in the pan before adding water, and this added a wonderful popcorn dimension to the flavor. The aroma of this cereal as it cooked reminded me of the smell of the whole wheat Ralston Hot Cereal that my mother used to make for me. The amaranth will cook in about 20 minutes on top of the stove. I add milk halfway through the cooking, and the amaranth retains a nice grainy texture.

Provided by Martha Rose Shulman

Categories     breakfast, main course

Time 25m

Yield Serves 1

Number Of Ingredients 6

1/4 cup amaranth
1/2 cup water
Pinch of salt
1/3 cup milk
1 teaspoon maple syrup
1/2 small or 1/4 large apple, grated

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.

AMARANTH PORRIDGE WITH FRUIT AND NUTS



Amaranth Porridge with Fruit and Nuts image

Categories     Fruit     Nut     Breakfast     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 9

1 cup amaranth grains
Toppings
Milk
Maple syrup
Seasonal fruit
Chopped nuts
Vanilla extract
Ground cinnamon
Ground nutmeg

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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