broken/chopped walnuts, pecans, or almonds (for serving)
honey or pure maple syrup (for serving)
milk (for serving)
Instructions
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.
Notes
Cook amaranth ahead and reheat with a splash of water for faster breakfasts.
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