Coconut Rhubarb Amaranth Porridge

Name: Coconut Rhubarb Amaranth Porridge
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters amaranth; 1 Tbsp cinnamon; 296 milliliters coconut milk; 2 servings Extra coconut milk and toasted coconut to serve; 118 milliliters pitted and chopped medjool dates; 710 milliliters rhubarb; 1 teaspoon salt

Coconut Rhubarb Amaranth Porridge might be just the morn meal you are searching for. This recipe makes 2 servings with 609 calories, 12g of protein, and 34g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. It is a good option if you're following a gluten free and vegan diet. A mixture of amaranth, extra coconut milk and coconut to serve, medjool dates, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Soak Amaranth over night (if possible.)

Ingredients you will need

Amaranth

Drain and rinse amaranth.

Ingredients you will need

Amaranth

Combine with one cup coconut and salt. Bring amaranth to a boil, and reduce to a simmer (all the way to low.) Cover and let simmer for 15 minutes.

Ingredients you will need

Amaranth

Coconut

Salt

Remove from heat and let sit for 10 more minutes to thicken amaranth.In a separate pot, combine the 3 cups rhubarb, 1/4 cup coconut milk, 1 tablespoon cinnamon, and 1/2 cup dates that have been pitted and roughly chopped.

Ingredients you will need

Coconut Milk