Amaranth Breakfast Porridge

from Whole Grains Every Day Every Way, by Lorna Sass

1 cup amaranth

½ Tbsp. butter

1 to 1½ Tbsp. honey

1/8 tsp. salt

pinch of ground cinnamon or freshly grated nutmeg

In a small saucepan, soak the amaranth in 3 cups of water for 7 hours or overnight. Shortly before you are ready to eat, bring the amaranth to a boil in the soaking water over high heat, uncovered. Stir well. Reduce the heat to low, cover, and simmer until all of the water is absorbed and the amaranth is soft and translucent, 3 to 5 minutes. (It will always be slightly crunchy, but shouldn’t be hard.) Remove from the heat and stir in the butter, honey, salt, and cinnamon. Serve hot.

 
Last-minute amaranth: Increase the water to 3½ cups and bring to a boil. Whisk in the amaranth. Return to a boil. Cover, reduce the heat to low, and simmer until the amaranth is soft and translucent, 22 to 25 minutes. Add more water if the mixture begins to stick to the bottom of the pot before the amaranth is tender. Remove from the heat and stir in the butter, honey, salt, and cinnamon.

What is Amaranth?