Amaranth Porridge With Stewed Tomatoes
Meals don’t get much easier than this. We’re working our way through last summer’s freezer tomatoes and I’m still on my amaranth porridge kick. I literally make a double batch at the beginning of the week and just gently reheat in the morning or afternoon for breakfast or lunch. If you haven’t tried my version with buttered apples and hazelnuts definitely give that a whirl. It’s so cozy and comforting. This version is wonderful because we served it for dinner with a side salad and hunk of sourdough bread. That’s what I love about amaranth, it’s a mild, nutty tasting seed that is delicious prepared sweet or savory.
I kept this meal pretty basic with a simple tomato sauce and fried egg. However, this would also be lovely with a heartier tomato based sauce with ground meat or even leftover salmon stirred into the tomatoes. A little parmesan cheese or goat cheese for topping and it’s a home run! I hope you all enjoy this simple meal as much as we do.
A quick note on this recipe. I pre-soak my amaranth for at least 8 hours which helps unlock its nutrients and makes it easier to digest. However, if you are short on time you can skip that part. I will say, the texture is better when it has been soaked and I always feel better knowing I’m getting all those valuable vitamins and minerals that soaking achieves. But of course, don’t sweat it if you forgot.
Amaranth Porridge with Stewed Tomatoes
Prep Time: 8 hours Cook Time: 30 minutes Serves: 4Soak
- 1 1/2 cups amaranth
- 1 1/2 Tablespoons apple cider vinegar
- 1 1/2 cups soaked amaranth
- 3 cups chicken broth, veggie broth or water
- 2 Tablespoons butter
- 1 large onion, finely chopped
- 1 teaspoon dried thyme
- fat pinch of salt
- pinch of crushed red pepper flakes
- 2 cloves of garlic, finely chopped
- 2 1/2 cups canned tomatoes, with their juices
- freshly grated cheese for serving
- fried egg for serving
- Prepare the amaranth by placing it in a bowl with enough water to cover it by an inch. Add the apple cider vinegar, cover the bowl and set it on the counter. Anywhere from 8-24 hours. Rinse and drain the amaranth in a wire colander lined with cheesecloth, and discard the water. Rinse well.
- Place the amaranth in saucepan with the broth or water and a fat pinch of salt. Bring to a low boil. Once boiling reduce the heat to low, give the pot a good stir, cover and simmer for about 25 minutes, or until the amaranth is soft (a little bit of liquid left is okay). Stir the pot once or twice while simmering. Remove from the heat, give one last good stir to make sure none of the amaranth is sticking to the bottom of the pan, and keep the lid on for an additional 15 minutes to thicken.
- Meanwhile, in a large deep skillet heat the butter over medium heat, wants melted add the onion, thyme, salt, and pepper flakes. Cook for about 5 minutes, stirring occasionally, until the onions are softened. Add the garlic and cook for an additional minute or two. Pour in the tomatoes and bring to a low boil. Reduce the heat to low, cover the pot and simmer about 20 minutes. Taste for seasonings and adjust as needed (I always add more crushed red pepper flakes!)
- Fry your eggs to your liking.
- Divide the amaranth between bowls and pour over the tomato sauce. Give each bowl a good stir and then top with a fried egg and freshly grated cheese.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen