Blueberry Amaranth Porridge
Chef Eric Stein and GF Culinary Productions, Inc.
This warm and satisfying breakfast recipe was created by Chef Eric Stein, Chef-Instructor at Johnson & Wales University College of Culinary Arts in Denver, CO. When it was presented at The Fourth Annual Gluten-Free Culinary Summit West Edition in 2009, it wowed Summit participants with its light, smooth blend of flavors.
1 1/2 cup amaranth
2 1/2 cups water
2 1/2 cups milk
2 Tbsp. butter
1/3 cup heavy cream
1/2 cup blueberries
4 Tbsp. maple syrup
1. Combine amaranth, water, milk, and butter in a medium-sized saucepan over high heat.
2. Simmer for 20 minutes, stirring occasionally, or until the mixture becomes very thick and the grains are cooked through.
3. Stir in the heavy cream and blueberries.
4. Divide mixture between 4 serving bowls and drizzle with maple syrup.
Recipe courtesy of Chef Eric Stein and GF Culinary Productions, Inc.
makes: 4 servings