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Autumn Amaranth Porridge



Autumn Amaranth Porridge | Food and Nutrition Magazine | Stone Soup Blog

Cindy Gay, RD, LD This featured post is by Cindy Gay, RD, LD. Follow her on Twitter @ScrappyRD.

On cool autumn mornings, I need a fruit and grain porridge to start my day. I buy amaranth, a whole grain, at my local co-op and add Asian pear and fresh cranberries for a fall flair.

This warming breakfast provides high-quality protein, fiber, calcium, vitamins and good fats.


Autumn Amaranth Porridge

Recipe by Cindy Gay, RD, LD

Ingredients

  • ¼ cup amaranth
  • 1 cup non-fat milk, divided
  • ⅛ teaspoon five-spice powder
  • 1 Asian pear, diced
  • 2 dates, chopped fine
  • 2 tablespoons fresh cranberries
  • ¼ cup water
  • 1 teaspoon sugar
  • 2 tablespoons toasted pecans

Directions

  1. On the stove top, combine amaranth, ¾ cup milk, spice, pear and dates in a non-stick saucepan.
  2. Bring to a simmer. Cook 20 minutes, stirring frequently, until thick.
  3. In a separate saucepan, simmer cranberries, water and sugar for 15 minutes.
  4. Pour porridge in a bowl. Top with warmed cranberries, pecans and ¼ cup milk. Serves 1.


Cindy Gay, RD, LD, recently retired from her job in health care. She serves as historian for the West Virginia Academy of Nutrition and Dietetics and blogs at Cindy's Health Meals. Connect with her on Twitter and Pinterest.
 

(Photo: Cindy Gay, RD, LD)

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