I really enjoy this breakfast porridge and it makes me happy to know that Amaranth is a good source of calcium, magnesium, phosphorus and potassium. It's also a good source of fiber and since Amaranth has all the amino acids, it's considered a whole protein. Although I love this porridge, my kids think it tastes healthy. That means that while they'll eat it, it's not their favorite and may not be the best way to transition finicky eaters to healthy grains. Amaranth has a very grassy flavor, similar to quinoa. Soaking will help tone down the grassy flavor, as well as increase the digestibility of the nutrients. If you don't enjoy the sweet version, you may find the earthy flavor is more suitable for a savory dish. Try it with a poached egg on top, or use in place of creamy polenta or grits.
Sweet or Savory Amaranth Porridge
1. Soak amaranth in 2 cups of water and 2 Tbsp. whey, on your counter, for 12-24 hours. At this point, you can cover the container and place it in the fridge, soaking liquid and all, for up to a week or cook right away.
2. Before cooking, drain soaked amaranth through a very fine mesh strainer, a strainer lined with a kitchen towel, or a nut milk bag. Rinse well with cool water. Give the strainer a shake to ensure that there is no excess liquid.
3. Add soaked amaranth, salt and 3 cups of water to a medium pot.
4. Bring water and amaranth to a full boil.
5. Reduce heat and simmer uncovered for 25-30 minutes, whisking occasionally to prevent lumps.
6. For a sweet porridge, add pure maple syrup, or honey, butter if desired, and milk or yogurt/kefir.
7. You can also use this as a savory porridge, as you would use grits, or creamy polenta. If you would like a thicker result, use a bit less water.
Amaranth is a pseudo-grain.
If you are on a gluten-free, or low gluten diet, Amaranth is a great grain to try.
Remember, to drink plenty of water and healthy fluids, as you increase your fiber consumption.