Amaranth Porridge With Ginger, Cinnamon, + Honey-Roasted Pear

• Roasted pear
• 1 pear
• 1 teaspoon ground cinnamon
• 3 teaspoons fresh grated ginger
• 1 tablespoon honey
• Amaranth porridge
• 1/2 cups uncooked amaranth
• 1/2 cups water
• 1 cup milk
• pinch of salt
• flakey sea salt to finish
• fruity extra virgin olive oil to finish
• Creme fraiche
• bumble & butter rosemary granola

1. Preheat oven to 400 .
2. Rinse and drain amaranth. Combine with milk, water, and salt. Bring amaranth to a boil, and reduce to a simmer for 25 minutes with a lid on until the amaranth is soft. Add a bit more milk to thin the texture out if desired.
3. Slice or dice the pear. Toss with the honey and spices. Roast for 15 minutes, or until the pears are tender.
4. Serve amaranth porridge in a bowl with roasted pear, a dollop of creme fraiche, a drizzle of olive oil, and a sprinkling of rosemary granola and flaky sea salt.

pear, pear, ground cinnamon, ginger, honey, amaranth, amaranth, water, milk, salt, salt, olive oil, crueme fraueeche, butter rosemary

Taken from food52.com/recipes/76721-amaranth-porridge-with-ginger-cinnamon-honey-roasted-pear (may not work)