Amaranth Porridge

 photo 2014-06-08-14h19m52_e_zpsglixhkka.jpgMemory’s a funny thing. I remember where this photo was from two years ago and I can’t recall last week clearly.

Just splitting this off from the main Amaranth Page as it’s a bit muddled. It’s been a long time and I’ve only eaten it once or twice, but it was okay, it tasted strongly of amaranth, but it wasn’t bad on the whole. Sorry for being vague, but, again, long time since I ate it. This is a more textured porridge, but you can make a smoother version from what I’ve read. Longer cooking with more milk or pressure cooking. I’m looking at amaranth recipes so hopefully I’ll find something interesting or at the very least gain some inspiration. I’m having it Cheesy Style tomorrow, oh, how I’ve missed this grain, er seed, no, wait, fruit?!

Amaranth Porridge with Blueberry Compote (Single Serving)


For The Porridge

60g (1/4 Cup) of Amaranth
175ml Milk
1 Tbsp Maple Syrup

For The Blueberry Compote

50g Blueberries
1 Tbsp Sugar
1 Tbsp Water


1. Add Milk and Amaranth into the pot and bring to boil, cover and cook for 15 minutes. If it starts to bubble up too much just stir it and cover again.

2. As Amaranth is cooking add everything for the Compote to another pot and bring to the boil. Cook on a medium heat, stirring occasionally, until Blueberries have popped, then keep cooking uncovered until the compote has become thick, should take about five minutes.

3. When the 15 minutes is up remove the lid and stir the Amaranth, it should be tender, but still have a little chew and there should be some Milk still unabsorbed. Add the Maple Syrup and bring to the boil for a minute and then pour in serving bowl and top with Blueberry Compote and serve immediately.