Easy Amaranth Breakfast Porridge

Method

1. 1

   Combine 2 cups amaranth and 4 cups water in a large (3–4-qt.) heavy saucepan, cover, and bring to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to sides of pot into liquid, then reduce heat to low, re-cover, and simmer until liquid is absorbed, 20–25 minutes. Stir in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.

2. 2

   Remove pan from heat and let sit, still covered, 10 minutes. Divide amaranth among bowls and top with broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; and milk as desired. Editor’s note: This amaranth recipe was first printed in January 2014; it has been updated for style. Head this way for more of our favorite breakfast recipes →

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