Amaranth Porridge w/ Cara Cara & Lavender Brown Butter

It has been unusually cold and breezy here and I have been craving warm breakfast that prepares itself while I empty the dishwasher and complete other small chores. The brown butter and porridge cook with occasional supervision and so nourishing.

Amaranth grains or rajgira is an often overlooked GF pseudocereal that is full of fiber, vitamins and minerals. It also includes all nine essential amino acids! It has become a GF staple in our household.

Cara Cara oranges 🍊IMO are a delicate version of regular navel oranges. They are believed to have been developed as a result of spontaneous bud mutation of Washington navel oranges. They are much less acidic and preferred by people like my husband who runs away from even a little sour/acidic oranges. The juice of these is much sweeter. They also evokes notes of raspberry and rose. They are still in season here, so make sure you get them on your next grocery run!

To sweeten the porridge, I love adding just date syrup, since it has natural sweetness of date while being loaded with antioxidants, potassium and magnesium. I sprinkled some leftover black sesame chikki for crunch. You can use white or black sesame as topping!

Amaranth Porridge with Cara Cara & Lavender Brown Butter

serves 2-3

YOU WILL NEED

Amaranth

• ½ tbsp ghee

• 1 cup uncooked amaranth grain

• 1 ½ cups non-dairy milk + more depending on consistency preference

• 1 cup water

• 1 tbsp jaggery powder or unrefined sugar or date syrup (optional)

• a pinch of salt

Lavender Brown Butter

• 4 tbsp unsalted butter

• 1 tsp dried lavender

Topping

• 3 cara cara oranges

• black sesame chikki granola or toasted black sesame (optional)

METHOD

• Soak amaranth grains overnight.

• Melt the butter over medium-high heat in a small light-colored or stainless steel saucepan so you can see the butter change color. Begin stirring once the butter melts. The butter will foam and sizzle as the milk solids separate and the butter turns clear. Continue stirring as the color of the butter progresses from yellow to golden and toasty brown. Add 1 tsp dried lavender to it. Cover and let the lavender flavor seep in.

• Peel and cut cara cara oranges in large slices or dice them.

• In a dutch oven or large sauce pan, heat 1/2 tbsp ghee on medium heat, add soaked and drained amaranth. Toast them for a minute. Add water, pinch of salt and bring it to boil. Add milk and let it simmer for 25 minutes. The grain will turn soft but will still have a bit of crunch. Amaranth retains a slight crunch even when fully cooked.

• You may add sweetness of jaggery powder or unrefined sugar if you desire. I like adding just date syrup to it - natural sweetness of date while being loaded with antioxidants, potassium and magnesium.

• Serve the amaranth porridge in a bowl

• Strain the lavender ghee in a bowl and pour a few spoons over the porridge.

• Add chopped cara cara oranges generously.

• I topped the porridge with leftover black sesame chikki. You can skip it or add black or white sesame seeds.

Notes

• You can use regular dairy milk as well if that suits you.

• You can add walnuts, pecans or any nuts as toppings.