Savory Amaranth Porridge with Mushrooms and Herbs
A savory and gluten-free version of porridge made with amaranth, umami-rich mushrooms (e.g., shiitake), and fresh herbs. Ideal for a nutritious breakfast or hearty brunch.
- 25 minutes
- 1 serving
- Breakfast
- vegan
- vegetarian
- antioxidant
- energy
- supports the bones
Ingredients
- 50 g Amaranth
- 250 g Vegetable broth
- 80 g Shiitake mushrooms
- 25 g Onion
- 3 g Parsley
- 2.5 g Olive oil (Extra virgin)
- 1.3 g Salt
- 0.5 g Pepper
Instructions
- Bring amaranth and vegetable broth to a boil in a small pot. Reduce heat and let simmer covered for about 20-25 minutes until the amaranth is cooked and the liquid is absorbed.
- Meanwhile, heat olive oil in a pan. Sauté onion and shiitake mushrooms for about 5 minutes until lightly browned. Season with salt and pepper.
- Place the cooked amaranth in a bowl. Fold in the sautéed mushrooms and chopped parsley.
- Serve immediately.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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