By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/porridge/comment-page-1/#comment-733362">Eveline</a>.
It should just be rinsed in a very fine sieve under running tap water to help remove dust and grit and let it drain. Enjoy!
By: Eveline
Hello
Thanks for the lovely delicious recipe for porridge.
In your recipe you mention using a fine sieve for the Amaranth but you dont mention when and how to sieve it.
Thanks for your reply.
By: Jason Peterson
This is a good general description of porridge. Finally someone gives their reason why milk is added after cooking. I think the skin is not a problem because you will stirr it in. Almost any grain or combination of grains can be used for variety. Real milk plays an important role neutralizing the grass or medicinal flavor than some seeds like barley or millet have. Fake milk produced from... grains obviously doens't have this property.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/porridge/comment-page-1/#comment-691003">Debbie</a>.
Thanks for your feedback Debbie! I'm glad it turned out well. I love your topping ideas, I'll add those to the list!
By: Debbie
This is very tasty. I used the suggested subs of freekeh for farro and quinoa for amaranth (as that is what I had). I only had 3 minute steel cut oats so I cooked the other grains for 25 minutes and added the oats with the milk and cinnamon. I topped it with Greek yogurt and hemp seeds to up the protein even further. Reheated leftovers the next day in the microwave. Definitely a keeper.
By: Jaclyn
In reply to <a href="https://www.cookingclassy.com/porridge/comment-page-1/#comment-690771">John Heisler</a>.
To unsubscribe from emails click the “unsubscribe” option at the bottom of the last email that was received. Emails are sent automatically sorry you were getting them in the middle of the night.
By: John Heisler
How do I stop this damm pain in the ass website from sending me notifications in the middle of my sleep? I want it gone.