Amaranth Porridge with Pear
Recipes · Breakfast · Recipe, Typed Supps
A seed the Aztecs farmed, which happens to have more protein than any grain on this list.
Allergens and patterns
Contains milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1/2 cup, uncooked (100g) Amaranth — Around 14g of protein per 100g dry and unusually high in lysine, the amino acid most grains are short of.
- 1 cup (250g) Milk — Amaranth cooked in water alone is gluey and bland. The fat and protein in milk fix both problems.
- 1 pear, diced (150g) Pear — Added halfway through so it softens without disappearing, and sweet enough that the honey can stay small.
- a small handful (20g) Walnuts — The texture contrast. Amaranth cooks to a uniform porridge and badly needs something to bite.
- 2 tsp (10g) Honey — Over the top at the end — stirred in during cooking it just vanishes and you use more.
Nutrition per serving
- Calories: 252 kcal
- Protein: 7.6g
- Carbohydrate: 28.7g
- of which sugars: 17.5g
- Fat: 11.7g
- of which saturated: 3.3g
- Fibre: 4.6g
- Sodium: 52.2mg
Method
- Simmer the amaranth in the milk and a splash of water, covered, for about 20 minutes.
- Stir in the diced pear for the last five minutes.
- Spoon into bowls and top with the walnuts and honey.
Nutrients it supplies
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