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RECIPES

Creamy Amaranth Porridge with Pistachio Milk

By Cady Watts
INGREDIENTS
½ cup amaranth
½ cup oats
2 cups Táche Pistachio Milk (any flavor works)
1 plum or seasonal fruit
2 tsp cinnamon
1 tsp cardamom
Pinch of salt
1 tbsp butter
2 tsp honey
How to make the amaranth porridge with pistachio milk: 
  • Using a blender or food processor pulse oats and amaranth together until mostly ground but allowing for some texture to remain.
  • Add the mixture to a small saucepan with two cups of Táche Pistachio Milk. Bring to a boil then reduce to low, allowing the porridge to simmer. Stir occasionally making sure to unstick porridge from sides and bottom of the saucepan to prevent sticking.
  • Add a pinch of salt and 2 tsp of cinnamon.
  • Allow porridge to simmer for 10-15 minutes or until thickened and cooked to your desired consistency. When done, remove from heat and cover.
  • Slice up your plum into thin slices.
  • Melt 1 tbsp butter into a small frying pan and cook over medium heat until melted. Add plum slices and cook until the slices have a light browning to them.
  • To the pan, add ¼ cup water 1 tsp cardamom, and 2 tsp honey. Cook on medium-low until the water is evaporated and the plum slices are tender.
  • Add your porridge to a bowl. Garnish with plum slices, extra honey for taste, and chopped nuts of choice (though pistachios are the obvious choice). I like a dollop of full-fat yogurt on top as well!

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.

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