Amaranth is a a purple-stemmed plant harbouring tiny seeds. Also known as “Love-Lies-Bleeding,” this plant can reach up to 6 feet. Rich in iron, protein, calcium, magnesium, and deliciousness, amaranth turns creamy when cooked, making it an ideal base for porridge. Here, I’ve paired it with rice, coconut milk, and a touch of maple syrup to sweeten things up.
It makes a very comfy, cozy whole grain breakfast and can be dressed up with fruit, fresh or dried, nuts, seeds–whatever you love on top of your oatmeal, you’ll love here.
Amaranth, Rice, and Coconut Porridge Recipe
A warming whole grain breakfast made with amaranth, rice, and coconut milk. this recipe is a welcome alternative to oatmeal and my favourite way to enjoy amaranth.
1/2 cup amaranth
1/2 cup arborio rice
1 (14 ounce) can coconut milk
3 cups water
2 tablespoons honey or maple syrup
1/2 teaspoon sea salt
Toppings of choice, for serving (I used cacao nibs, dried currants, and coconut flakes)
- In a large pot or high-sided skillet, combine amaranth, rice, milk, water, honey or maple syrup, and salt. Bring to a boil, reduce to medium, and cook, uncovered, for 20 minutes, stirring often. Lower heat to medium-low and continue to cook for 10 minutes longer, stirring often. Taste to make sure both amaranth and rice are very tender; if they aren’t, cook for a few minutes longer, or until soft.
- To serve, spoon into warm bowls and adorn with your desired toppings.