Amaranth Kasha with Pepitas and Honey

As far as mornings go, I am very much a creature of habit. I wake up in a fog, thankful that muscle memory will carry me through the tasks of grinding beans, boiling some water, and brewing a mug of pour-over, medium-roasted coffee. I savor my coffee as I go over the day’s tasks, coming up with a plan of attack as the caffeine kicks in.

Next, it’s time to make some kasha for breakfast. To most people, kasha means buckwheat groats, but in actuality, the term refers to porridge in general. It can be made with wheat, barley, oats, millet, rye, or pretty much any grain you please. I make myself some sort of kasha nearly every morning — a bowlful of hot cereal really hits the spot, and it’s one of the few meals sure to carry me through to lunchtime.

One of my favorite grains to use for kasha is amaranth. It’s actually a pseudocereal like quinoa, with a similarly grassy aroma. Prepared as a porridge, amaranth seeds retain their chew while also releasing a fair amount of starch, which makes for a great consistency for hot cereal.

I like to serve my amaranth kasha with a drizzle of clover honey and a sprinkle of roasted pumpkin seeds. Just a tablespoon of honey contributes plenty of sweetness, and the pepitas provide a perfectly salty, crunchy counterpoint.

Amaranth Kasha with Pepitas and Honey

serves 2

1/2 C. (100g) amaranth seeds

1 1/2 C. water

2 Tbsp. toasted salted pepitas

2 Tbsp. clover honey

1. In a 1 1/2-quart saucepan, combine the amaranth and water.

2. Heat the saucepan over a medium flame until the water just begins to boil. Turn down to low, cover, and let simmer for 25 minutes.

3. Turn off the heat, and let the saucepan sit on the burner for another 10 minutes.

4. Stir, then pour the cooked amaranth into bowls. Top with the pepitas and honey.