A Note From the Chef
Last year, after years of only oats as my porridge of choice, I began trying blends of different grains to add more complex flavor and texture to my bowl. This porridge is quick and simple to make (with a lot more protein than just oats) on any weekday morning and is very filling. An everyday sort of meal to warm your bones as the mornings start to stay cold for longer and longer.
Amaranth can have a crunchy texture unless you blend it first, which is what I do here. It’s an extra step but the result is a creamy and complex bowl of hearty porridge that utilizes my favorite stone fruit, the plum. Look for plums that are juicy and plump and add any extra juices that spill out onto the cutting board into the pan as you cook them for maximum flavor. Any other fruit will work here as well and I just as often choose pears, another fruit that marries well with cardamom (or you could do both!).
I like this recipe because you can make all the components ahead of time and reheat them all afterwards. Just make sure to store all of the cooked components in the fridge. A quick reheat in a saucepan with some extra water to avoid sticking will have this porridge warm and ready to go in just a few minutes.
About Cady Watts
Cady is a recipe developer, food stylist, gardener, farmer, among many other things. She grew up in kitchens and loves to be in them and in the gardens that fuel them with produce. Catch her cooking and dreaming in the kitchen or among her tomato plants. See what Cady is cooking up next
@shallweshallot.
