Buckwheat and Amaranth Warm Cereal • The Healthy Foodie

Not solely is that this creamy Buckwheat and Amaranth Warm Cereal tremendous nutritious, it’s additionally stuffed with all types of fascinating flavors and enjoyable textures! It positive is a pleasant change out of your standard morning oatmeal! Will you dare give it a attempt?

Even within the summertime, I actually love me a bowl of heat cereal within the morning sometimes. Sometimes, although, I get uninterested in the standard rolled oats. Not that I don’t know the way to pimp my oatmeal — actually, I’m fairly the specialist at that — however typically, a completely totally different grain appears to be what’s so as.

Buckwheat groats are undoubtedly my favourite different to rolled oats. They have such an fascinating refined, nutty, sightly earthy taste and a brilliant enjoyable texture, too! Indeed, buckwheat is absolutely tender and creamy but in addition has a slight little crunch to it, kinda like a cross between oatmeal and barley.

If you’ve by no means tried it, it’s best to undoubtedly do this, and the earlier the higher. This yummy heat cereal looks as if the excellent place to start! It’s truly a recipe that I got here up with and shared years and years in the past once I’d simply started running a blog however nonetheless very a lot take pleasure in frequently. So I believed it was in all probability about time I gave this publish a little bit of an overhaul…

Here goes: new and improved photos and directions, identical nice style!

For this heat cereal recipe, I used buckwheat groats of their entire, uncooked, whitish-green model. I discover that the toasted selection, aka kasha, merely tastes too sturdy to be enjoyed as the primary grain of a dish. If you actually like the flavour of kasha, you may substitute a part of it, however I actually don’t counsel that you just go utilizing solely that…

I additionally added amaranth — that’s the minuscule little seeds within the again — as a result of it has the best texture: chewy and barely gelatinous, it sorta pops in your mouth and provides a brilliant enjoyable textural component to this dish. If you couldn’t get your palms on it, I feel millet would make for an honest substitute.

The chia seeds additionally construct on texture, however are added largely for their notorious nutritious properties.

Alright, able to start cooking? In a big saucepan, carry 5 cups of water to a boil. Then, to it, add a full cup of buckwheat groats, half a cup of amaranth, 2 tablespoons of chia seeds and a beneficiant pinch of salt.

Bring this again to the boil then cut back the warmth to a sluggish simmer and cowl the pot loosely.

Simmer the grains slowly for 15 to twenty minutes, stirring sometimes, till the grains are absolutely cooked, the combination is creamy and virtually all of the water has been absorbed.

Now flip off the warmth and pour in half a cup of milk. I selected to make use of my new favourite and go-to non-dairy milk, hemp milk, however actually you may use any sort of milk that you just favor.

Stir till the milk is effectively integrated, then cowl the pot as soon as extra and let your cereal sit for a couple of minutes, so it has an opportunity to soak up all this milk.

Not solely will this may improve the flavour, however it would make your cereal creamier, too!

You are actually able to serve your creamy Buckwheat and Amaranth cereal along with your selection of toppings in addition to an further splash of milk when you so need.

Also, I haven’t added any sweetener in any respect to the recipe, because the sugar from the fruit is often loads for me. If you want your cereal a tad on the sweeter aspect, be at liberty to prime your bowl with a contact of your favourite sweetener, too!

*Editor’s Note: This publish was initially printed in April of 2011 and has since been utterly revamped and up to date with higher photos. A number of minor modifications to the unique recipe may additionally have been made.