Photographed by Colin ErricsonHot Millet Amaranth Cereal
Both millet and amaranth are relatively quick and easy to cook — so long as you keep the temperature low, they don’t need to be stirred. Use a sweetener of your choice and add dried fruit and nuts as you please.
Makes 6 servings
- 2-1/2 cups water
- 1/2 cup millet, toasted (see Tip)
- 1/2 cup amaranth
- Honey, maple syrup or raw cane sugar
- Milk or non-dairy alternative
- Dried cranberries, cherries or raisins, optional
- Toasted chopped nuts, optional
How to make it
In a saucepan over medium heat, bring water to a boil. Add millet and amaranth in a steady stream, stirring constantly. Return to a boil. Reduce heat to low, cover and simmer, until grains are tender and liquid is absorbed, about 25 minutes. Serve hot, sweetened to taste and with milk or non-dairy alternative. Sprinkle with cranberries and nuts, if using.
Tips: For best results, toast the millet and amaranth before cooking. Stir the grains in a dry skillet over medium heat until they crackle and release their aroma, about 5 minutes.
Unless you have a stove with a true simmer, after reducing the heat to low I recommend placing a heat diffuser under the pot to prevent the mixture from boiling. This device also helps to ensure the grains will cook evenly and prevents hot spots, which might cause scorching, from forming. Heat diffusers are available at kitchen supply and hardware stores and are made to work on gas or electric stoves.
Slow Cooker Method: Use a small (3 1/2 quart) lightly greased slow cooker. Combine ingredients in stoneware, adding 1/2 cup (125 mL) additional water to mixture. Place a clean tea towel folded in half (so you will have two layers) over top of the stoneware to absorb moisture. Cover and cook on Low for 8 hours or overnight, or High for 4 hours.
© Judith Finlayson, The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living, Robert Rose (2008)