Breakfast Amaranth With Walnuts and Honey

Need some extra energy to get through the day? A bowlful of this protein-rich supergrain topped with a little TLC in the way of nuts and honey should do the trick. You can save time by making amaranth several days ahead, keeping it chilled, covered, and then reheating it with a little extra water.

Ingredients

• 2 cups amaranth
• 4 cups water
• 1/2 teaspoon salt

Accompaniments:

• Broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; milk

Preparation

In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.
Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.