Tiny seeds from a bushy, purple-flowered plant, amaranth is considered somewhat of an ancient wonder. Eaten ages ago by the Aztecs, there’s buzz that it’s about to become another smart foodie favorite, like quinoa. With tons of protein – plus iron, calcium, omegas and more – it’s a gluten-free “grain” that cooks up soft and creamy (making it perfect for homemade porridge). Here’s it combined with Arborio rice and simmered in coconut milk for a wholesome, naturally sweet breakfast that would make your ancestors proud!
Serves 4
Ingredients
½ cup amaranth
3 cups water
1 (14-oz.) can coconut milk
1 cup Arborio rice
2 Tbsp. honey or maple syrup
½ tsp. salt
Toppings: coconut flakes, cacao nibs, dried currants
Directions
- In a large pot, combine all ingredients (except toppings) and bring to a boil.
- Reduce heat to medium and cook (uncovered) for 20 minutes, stirring often. Reduce heat to medium low and cook for 10 additional minutes, stirring often.
- Serve with toppings of choice.