Source: Baraonda Ristorante & Bar
Chefs and consumers are embracing ancient grains for their nutritional value and versatility. Amaranth is high in protein and gluten-free, making it an appealing addition to the breakfast menu. At Baraonda, the cooked grain is served like oatmeal, topped with mixed berries and walnuts.
2 cups amaranth
2 1/2 cups milk
1 1/2 cups coconut milk
1/4 cup plus 1 tbsp. maple syrup, divided
2 tbsp. water
1 tbsp. brown sugar
3/4 cup blueberries
3/4 cup blackberries
3/4 cup fresh raspberries
1 cup toasted walnuts
- Into large saucepan, measure amaranth. In medium bowl, whisk milk, coconut milk and salt; pour over amaranth and mix well.
- Place saucepan over low heat; cook 24 to 29 minutes, stirring occasionally, until mixture reaches desired consistency; stir in 1/4 cup maple syrup halfway through cooking time.
- Meanwhile, in medium saucepan, combine water, brown sugar and 1 tbsp. maple syrup; place over low heat and stir to dissolve sugar.
- Add blueberries to saucepan; coat well with sugar mixture and cook 2 to 3 minutes. Add blackberries; cook 2 to 3 minutes longer until softened. Remove from heat; stir in raspberries and keep warm.
- To serve, divide cooked amaranth among 4 bowls; top with berry mixture and toasted walnuts.