Amaranth Porridge With Grated Apples and Maple Syrup

• 1/4 cup amaranth
• 1/2 cup water
• Pinch of salt
• 13 cup milk
• 1 teaspoon maple syrup
• 1/2 small or 1/4 large apple, grated

1. Heat a small saucepan over medium-high heat and add the amaranth seeds.
2. Shake them in the pan until they begin to smell toasty and a few seeds begin to pop, about 2 minutes.
3. Immediately pour in the water.
4. Do not wait too long because the line between toasted and burnt amaranth is a thin one as soon as you smell the toasty aroma and see a few seeds popping, add the water.
5. Add the salt, bring to a boil, reduce the heat to low and cover.
6. Simmer 10 minutes.
7. Stir in the milk and bring back to a simmer, stirring.
8. Cover and simmer another 10 to 15 minutes, stirring occasionally, or until the amaranth is tender.
9. Remove from heat and stir in the maple syrup.
10. Transfer to a bowl, sprinkle the grated apple on top and serve.

amaranth, water, salt, milk, maple syrup, apple

Taken from cooking.nytimes.com/recipes/1017125 (may not work)