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.
Why this dish is good for you
Amaranth is a complete protein source and rich in iron and calcium. Mushrooms boost the immune system. Herbs like parsley have antioxidant properties. This dish is high in protein, rich in iron, and energy-giving.
Ingredients
- Amaranth50 g
- Vegetable broth250 g
- Shiitake mushrooms80 g
- Onion25 g
- Parsley3 g
- Olive oil (Extra virgin)2.5 g
- Salt1.3 g
- Pepper0.5 g
Method
- 1
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.
- 2
Meanwhile, heat olive oil in a pan. Sauté onion and shiitake mushrooms for about 5 minutes until lightly browned. Season with salt and pepper.
- 3
Place the cooked amaranth in a bowl. Fold in the sautéed mushrooms and chopped parsley.
- 4
Serve immediately.
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