the first time I tried it. When eaten on its own, it has a very strong corn flavor with a bit of grassiness mixed in. It also becomes thick and sticky while cooking. That being said, I was willing to give it another shot, and I liked the idea of mixing it with one of my favorite grains, millet. The addition of millet tamed the amaranth flavor, and I really enjoyed the combination. I often mix brown rice, steel-cut oats, millet, and quinoa in the crock pot, but this was a nice change from my usual breakfast.
This recipe brings up one of my biggest complaints about this month's cookbook of the month: the number of servings is very high on most recipes. Recipes list nutritional information, and I'm guessing that there are lots of servings to reduce calories and fat per serving. I understand that, but if I had eaten 1/6th of this, like they suggested, I would have had about two spoonfuls. Typically I end up with more servings than recipes suggest, so it's been quite an adjustment with this book.
Crock pot millet and amaranth porridge (adapted from The Complete Whole Grains Cookbook)
1/2 cup millet
1/2 cup amaranth
3 cups water
dried fruits, nuts, cinnamon, butter, milk (optional)
Combine millet, amaranth, and water in a small crock pot. Place a towel over the top of the crock, and then set the lid on top. Cook on low for 7-8 hours. Add any of the optional ingredients when serving. Serves 2.