Amaranth, Millet and Strawberry Jam
1/2 cup amaranth + 1 1/2 cups water
1/2 cup millet + 1 cup water
A few spoonfuls jam (strawberry, raspberry, blueberry, blackberry, cherry, etc.), or fresh fruit
1 teaspoon peanut (I use Hain's brand), canola, or coconut oil
Walnut pieces or halves, raw
Pinch of allspice, optional
1. In separate small pots, combine the water with respective grains and set both pots to boiling, covered. Once boiling, take off covers and let cool down for a few seconds.
2. Place lids back on and set both pots to simmer. Once cooked, take off burner and allow to cool for a few seconds.
3. In a medium-sized bowl for yourself, combine a few spoonfuls of both grains, add oil, walnuts, spoonfuls of jam to taste, and allspice, if desired. Serve.
There will be leftover grain from both bowls to use for future breakfasts. (if you only have one of the grain varieties on hand, for one cup of millet you would need another 2 cups of water, while 1 cup amaranth of amaranth calls for 2 and 1/2 cups of water. ) You can cook both grains together, following instructions.
Source of recipe: Almost every morning I serve up some boiled cereal, playing around with ingredients. I usually eat the amaranth or millet with sorghum syrup as a sweetener (it's like honey mixed with molasses), which has some nutritional benefit as well. However, jam or jelly don't make a bad substitute from time to time. I think with strawberry jam this tastes a bit like crepes.