As far as mornings go, I am very much a creature of habit. I wake up in a fog, thankful that my husband has pre-filled the coffee machine — a quick flip of the toggle switch and it’s on the brew. I savor my coffee as I go over the day’s tasks, coming up with a plan of attack as the caffeine kicks in.
Next, it’s time to make some breakfast, and why not a warm, comforting bowl of porridge? It can be made with wheat, barley, oats, millet, rye, or pretty much any grain you please. A bowlful of hot, whole-grain cereal really hits the spot, and it’s one of the few meals sure to carry me through to lunchtime.
One of my favorite grains to use for porridge is amaranth. It’s actually a pseudocereal like quinoa, with a similarly grassy aroma. Simmered gently, amaranth seeds retain their chew while also releasing a fair amount of starch, which makes for a great consistency for hot cereal. You can buy it in the bulk foods bin of many health food and grocery stores, or online from Bob’s Red Mill.
I like to serve my amaranth porridge with a drizzle of clover honey and a sprinkle of roasted pumpkin seeds. Just a tablespoon of honey contributes plenty of sweetness, and the pepitas provide a perfectly salty, crunchy counterpoint.
- ½ cup (100 grams) amaranth seeds
- 1½ cups water
- 2 tablespoons toasted salted pepitas
- 2 tablespoons clover honey
- In a small (1½ to 2-quart) saucepan, combine the amaranth and water.
- Heat the saucepan over a medium flame until the water just begins to boil. Turn down to low, cover, and let simmer for 25 minutes.
- Turn off the heat, and let the saucepan sit on the burner for another 10 minutes.
- Stir, then pour the cooked amaranth into bowls. Top with the pepitas and honey.