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:
covered percent of daily need
