Barley, Amaranth, Mushroom, and Onion Porridge
This savory porridge is made entirely with whole, minimally processed grains. The amaranth gives it a thick consistency, while the barley adds a mild chewy texture. Mushrooms and onions round out the flavors of this vegan delight.
4 quarts water
2 Tablespoons salt
2 Tablespoons olive oil
4 cups hulled (not pearled) barley
4 cups whole amaranth
2 Tablespoons parsley
2 teaspoons sage
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon very hot red chili powder
1 Tablespoon
2 large or four small onions, diced
0.5 lb. - 1.5 lbs. mushrooms, sliced
Bring 4 quarts of water to a boil.
Add salt and olive oil.
Add 4 cups hulled (not pearled) barley and 4 cups whole amaranth.
Add spices.
Return to a boil and simmer for 45 minutes or until barley is tender but still has a chewy texture.
While simmering:
Sautee onions in canola oil until translucent and slightly browned. Set aside.
Sautee mushrooms in canola oil until lightly browned (use a large pan so the mushrooms have room). Set aside.
Stir the onions and mushrooms into the barley/amaranth mixture.
Makes about six quarts of porridge.
4 quarts water
2 Tablespoons salt
2 Tablespoons olive oil
4 cups hulled (not pearled) barley
4 cups whole amaranth
2 Tablespoons parsley
2 teaspoons sage
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon very hot red chili powder
1 Tablespoon
2 large or four small onions, diced
0.5 lb. - 1.5 lbs. mushrooms, sliced
Bring 4 quarts of water to a boil.
Add salt and olive oil.
Add 4 cups hulled (not pearled) barley and 4 cups whole amaranth.
Add spices.
Return to a boil and simmer for 45 minutes or until barley is tender but still has a chewy texture.
While simmering:
Sautee onions in canola oil until translucent and slightly browned. Set aside.
Sautee mushrooms in canola oil until lightly browned (use a large pan so the mushrooms have room). Set aside.
Stir the onions and mushrooms into the barley/amaranth mixture.
Makes about six quarts of porridge.