Three-seed Porridge With Ginger And Blueberries

Need a gluten free and lacto ovo vegetarian breakfast? Three-seed Porridge With Ginger And Blueberries could be an amazing recipe to try. One serving contains 942 calories, 12g of protein, and 77g of fat. For $2.5 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Nourished Kitchen requires amaranth, blueberries, honey, and ghee. From preparation to the plate, this recipe takes roughly 27 minutes. 122 people found this recipe to be delicious and satisfying. With a spoonacular score of 72%, this dish is good. If you like this recipe, you might also like recipes such as Quinoa Porridge with Blueberries and Pecans, Blueberries ‘n’ Cream Amaranth Porridge, and Goldilocks Chia Seed Porridge.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 720 minutes

 

Ingredients:

1/2 cup amaranth

1 cup blueberries

1/2 cup buckwheat groats

1 cinnamon stick

2 tablespoons ghee

1 1-inch knob ginger, peeled and cut into matchsticks

3 cups whole milk or heavy cream, plus more to serve

maple syrup or honey, to serve

1 tablespoon lemon juice

1/3 cup quinoa

1/2 teaspoon unrefined sea salt

Equipment:

mixing bowl

sauce pan

pot

Cooking instruction summary:

The night before you plan to serve the porridge, coarsely grind buckwheat and quinoa in a hand-crank grain grind or a spice grinder. Transfer the freshly ground buckwheat and quinoa to a mixing bowl and stir in amaranth. Cover with three to four cups hot water and stir in one tablespoon lemon juice. Allow the pseudocereals to soak for at least twelve hours. Drain and rinse.Melt ghee in a medium-sized heavy-bottom saucepan over moderate heat, stir in ginger and fry until fragrant about three minutes. Reduce heat to medium-low and stir in soaked buckwheat, quinoa and amaranth as well as unrefined sea salt and whole milk or heavy cream. Add a cinnamon stick to the pot and simmer, stirring continuously for eight to ten minutes or until the porridge is cooked through and thickened to your liking. Remove cinnamon stick from porridge, fold in blueberries. Sweeten to taste with maple syrup or honey, and serve with additional whole milk or heavy cream as it suits you.

 

Step by step:


1. The night before you plan to serve the porridge, coarsely grind buckwheat and quinoa in a hand-crank grain grind or a spice grinder.

2. Transfer the freshly ground buckwheat and quinoa to a mixing bowl and stir in amaranth. Cover with three to four cups hot water and stir in one tablespoon lemon juice. Allow the pseudocereals to soak for at least twelve hours.

3. Drain and rinse.Melt ghee in a medium-sized heavy-bottom saucepan over moderate heat, stir in ginger and fry until fragrant about three minutes. Reduce heat to medium-low and stir in soaked buckwheat, quinoa and amaranth as well as unrefined sea salt and whole milk or heavy cream.

4. Add a cinnamon stick to the pot and simmer, stirring continuously for eight to ten minutes or until the porridge is cooked through and thickened to your liking.

5. Remove cinnamon stick from porridge, fold in blueberries. Sweeten to taste with maple syrup or honey, and serve with additional whole milk or heavy cream as it suits you.


Nutrition Information:

Quickview
941k Calories
12g Protein
76g Total Fat
57g Carbs
14% Health Score
Limit These
Calories
941k
47%

Fat
76g
118%

  Saturated Fat
46g
290%

Carbohydrates
57g
19%

  Sugar
10g
11%

Cholesterol
263mg
88%

Sodium
361mg
16%

Get Enough Of These
Protein
12g
24%

Manganese
1mg
83%

Vitamin A
2649IU
53%

Phosphorus
389mg
39%

Magnesium
152mg
38%

Fiber
6g
24%

Copper
0.48mg
24%

Vitamin B2
0.4mg
23%

Vitamin E
2mg
18%

Iron
3mg
18%

Calcium
176mg
18%

Vitamin B6
0.33mg
16%

Folate
62µg
16%

Zinc
2mg
14%

Potassium
474mg
14%

Vitamin K
13µg
13%

Vitamin B5
1mg
12%

Selenium
8µg
12%

Vitamin B3
2mg
11%

Vitamin B1
0.15mg
10%

Vitamin C
7mg
9%

Vitamin D
1µg
8%

Vitamin B12
0.32µg
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

California is the world's 5th largest supplier of food.

Food Joke

How can you tell the difference between a can of chicken soup and a can of tomato soup? Read the label.

Popular Recipes
Grilled Chili Lime Pork Tenderloin

A Farm Girls Dabbles

peanut butter bourbon milkshake

Love & Lemons

Fettuccine Alfredo

Simply Recipes

Garlic Pork and Rice

Pale Omg

Meatballs

Joyful Healthy Eats