Amaranth is one of the grains I tested to make a wheat-free porridge. Although all these porridges have similar consistencies and structure, they all maintain their own unique characteristics. Below, I’ve briefly described the taste and texture of amaranth porridge, and given my preferred way to make it.
The texture
The texture of amaranth is a bit different than other grains. Although it resembles a very small, yellow version of quinoa, it doesn’t open up or get soft in the same way. Rather, it stays in its ball form, and keeps a rougher texture. For this reason, I blend the amaranth mixture after cooking it. This makes the porridge smoother, although not completely creamy. Without blending, the porridge has a much more rigid consistency, which I don’t really care for.
What amaranth porridge tastes like
When I first tried amaranth porridge, I didn’t like the taste. Much like its whole grain counterparts, it has an ‘earthy’ or ‘nutty’ profile. Since I was used to farina, which is quite flavorless, the amaranth porridge seemed quite overpowering. However, once I figured out how to flavor it, it grew on me significantly.
Amaranth porridge
A nutritious breakfast made with whole amaranth.
Ingredients
- 3/4 c. amaranth
- 3 c. water/ milk, as needed
Instructions
- Soak amaranth in plenty of water and a splash of apple cider vinegar overnight. Once soaked, carefully drain and rinse.
- Add amaranth to a heavy-bottomed pot, along with enough water/milk to cover. Bring to a boil, then allow to simmer on medium-low (3) heat for 10-15 minutes, partially covered. Stir often to prevent burning.
- Once tender, remove amaranth from heat and allow to cool slightly. Add to blender, and blend until mostly smooth. Add toppings or sweeteners, as desired.
Notes
Leftovers can be stored in the fridge for ~5 days. To reheat, simply put in a pot with a few tablespoons of water/milk. Heat over (3) until desired temperature is reached.
Have you ever had amaranth porridge? How would you describe the taste? Let me know in the comments!
