Breakfast Amaranth With Walnuts and Honey

breakfast winter sugar conscious vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free soy free no sugar added kosher

Kemp Minifie

Makes 4 to 6 servings

Source

Ingredients

2 cups amaranth

4 cups water

1/2 teaspoon salt

Broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; milk

Method

In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.

Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.