Strawberry Coconut Amaranth Porridge With Cardamom from The Hot Plate
Porridge can fulfil your hunger needs while delivering on flavor. It is made from vegetables, grains and legumes. Corn can also be the base for porridges, making it a viable gluten free option. Porridge can be made from wheat, rice, potatoes, and a bevy of other legumes. It lends itself well to creative additions.
Strawberry Coconut Amaranth Porridge with Cardamom is an adventure in the essence of deliciousness that uses a few ingredients to achieve that goal. This recipe is fairly quick to make and serve. Utilizing coconut milk makes this porridge creamy and flavorful. With the addition of strawberries and nuts, if desired, this dish applies several of the food groups needed for optimal health.
Lime zest adds a zing, while the honey and cardamom add a sweetness. It forms a delectable medley of taste bud ecstasy.
In addition to being savory, this dish can serve to warm you on a chilly day.
1 cup amaranth
1 cup water
2 cups strawberries, quartered and hulled
1 tsp lime zest, freshly grated
1/2 cup shaved coconut, toasted
1/4 tsp salt
1 cup coconut milk
1/2 tsp ground cardamom
3 tbs honey
1/4 cup macadamia nuts, optional
1. Be sure to soak the amaranth in water, overnight.
2. Drain well.
3.Add the amaranth in the saucepan with coconut milk and salt.
4.Let it boil and cook for one minute.
5. Place a cover on it and make sure heat is on low.
6.Cook until liquid is absorbed. That takes about 15-20 minutes.
Cover it and let it stand.
7. Mix the honey, lime zest and cardamom with the strawberries.
8. This porridge will go evenly into about four bowls.
*Add the strawberries, coconut and if you choose to, the macadamia nuts.