After regularly passing packets of Amaranth in the grains’ section at local the Organic store, I finally decided to pick one up and check out the text at the back. Perfect for porridge? Well that pretty much sealed the deal.
I have heard that that these little grains are deemed as a nutritional powerhouse by the ancient Aztecs. They are vegan, gluten-free and a great source of complete protein including lysine (lacking in most vegetables and grains) which helps the body absorb calcium, build muscle and produce energy. After giving it a taste, it has this earthy, nutty flavour with a great crunchy texture once cooked.
As a porridge lover, I decided make some – but this time using Amaranth instead of my usual rolled oats. I gave these traditional Mexican delights a bit of a Middle Eastern twist and the result? A deliciously sweet and tangy bowl of breakfast with a nutritious
1/2 cup Amaranth (soaked overnight. drain & rinse before cooking)
1/2 cup pure Water
1/2 cup light Coconut milk
1/2 tbsp Rose Water
a pinch of ground Cardamom
a pinch of Sea Salt
1/2 tbsp Honey (adjust according to taste. Coconut Palm Sugar or Agave if vegan)
Vanilla Poached Rhubarb
Half of 1 medium pink Rhubarb (remove ends, rinsed, slice into an inch thick pieces. we're looking for approx. 4-6 pieces)
1/4 tsp Vanilla Paste (or beans scraped for 1/2 a pod)
pure Water (enough just to cover the Rhubarb pieces)
Honey (according to taste. Coconut Palm Sugar or Agave if vegan)
Extra (for sprinkle)
1 tbsp Pistachios (crushed with pestle & mortar till almost powdery)
Place Amaranth, water, coconut milk, rose water, cardamom, sea salt and honey in a saucepan over high heat. Bring to boil for a minute or so before turning the heat down to low. Cover with lid and let simmer for an additional 20-25 minutes or till most of the liquid is absorbed. The texture should be nice & creamy.
Turn off heat and let stand, covered, for about 10 mins.
Place all the ingredients for the Vanilla Poached Rhubarb in a separate small saucepan. Poach over medium heat until the rhubarb is soft and starts to fall apart but not mush when touched.
Turn of heat and gently remove the rhubarb pieces placing them on a plate, reserving the rosy pink water in a separate small bowl.
Spoon the Amaranth porridge into a serving bowl. Sprinkle over some crushed pistachios, place pieces of rhubarb on the top and drizzle the pink poaching water you reserved for an added tang.
If you prefer your Amaranth porridge less creamy, replace the light coconut milk with water at the same amount. Remember to go organic as much as you can!