Amaranth is a delightful “grain,” which is actually a seed (similar to quinoa). High in protein, iron, and minerals like calcium, magnesium and phosphorus, amaranth is a nutritious option to add to your breakfast roster. After cooking, it develops a delicious creamy consistency, or you can decrease the amount of water in this recipe to create a fluffier consistency, more like cous cous. Sweet, astringent, and cooling in nature, amaranth is great in hot weather and pacifying to all three doshas. This recipe creates a soothing, nourishing breakfast porridge you can doctor up like your other favorite cooked grain cereals.
1/4 cup amaranth
small handful black raisins or dried cranberries
1/8 teaspoon cardamom
3 pinches nutmeg
1 1/4 cup water
dash of salt to taste
- Add all ingredients to a small saucepan over medium-high heat, and bring to a boil.
- Reduce heat to simmer, and cover.
- Cook for 20-25 minutes, stirring occasionally. Add more water if it starts to stick to the bottom, or to create the consistency you prefer.
- Remove from heat and serve hot.