Recipe Coconut, Rhubarb, and Amaranth Porridge

Amaranth was definitely a grain that took me a while to add to my cooking. However, this porridge was one of the first recipes in which I really learned to love this pseudo-grain. One of the main flavor discoveries along the way: toasting the amaranth before cooking it. The flavor profile changes completely and I found that I much preferred the flavor of toasted amaranth to raw.

INGRÉDIENTSAmaranth

• 1/2 cup amaranth
• 1/2 cup full-fat coconut milk
• 1/2 cup water
• 1/8 teaspoon salt

Rhubarb Filling

• 2 cups rhubarb
• 1 teaspoon chopped fresh ginger
• 1/2 teaspoon cinnamon
• 2-3 tablespoons maple syrup
• 1/4 cup full-fat coconut milk
• Additional coconut milk and toasted coconut for Serve

PRÉPARATION

1. Heat a saucepan over medium heat.
2. Add the amaranth to the saucepan and toast until fragrant/brown; 1 to 2 minutes.
3. Add the water, coconut milk, and salt to the saucepan.
4. Bring the mixture to a boil, reduce the heat, cover, and simmer for 20 minutes.
5. Remove from heat and let stand for an additional 5 to 10 minutes to thicken the amaranth.