Breakfast Amaranth With Walnuts and Honey

From the kitchen of Carly

Amaranth grain transforms into creamy breakfast porridge with a gentle simmer, then gets crowned with crunchy walnuts and a drizzle of honey. Milk softens the whole thing into something deeply satisfying and clean.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups amaranth
  • 14 cups water
  • 11/2 teaspoon salt
  • 1Broken or chopped walnuts
  • 1pecans
  • 1or almonds; honey or pure maple syrup; milk

Instructions

  1. In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.

  2. Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.