Try this new twist on an ancient grain—amaranth porridge with maple syrup, almonds and cranberries. Slideshow:  Whole Grain Breakfast Recipes 

December 2014

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Credit: © Emily Farris

Recipe Summary

total:
40 mins
active:
15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring the milk and water to a boil in a medium saucepan. Whisk in the amaranth, reduce the heat to low and cover. Simmer for 30 minutes, stirring occasionally, until the liquid is absorbed and the amaranth is tender.

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  • Meanwhile, preheat the oven to 350º. Place the sliced almonds on a single layer on a baking sheet and bake for five minutes, or until just beginning to brown. Remove from the oven and set aside.

  • Remove the amaranth from the heat and stir in the butter and maple syrup. Divide between serving bowls and top with almonds, cranberries and a drizzle of maple syrup.

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