Amaranth Squash Porridge with Broccoli and Beet

It is now Autumn, and I my love affair with soups, stews, and porridge continues. This recipe helped me through writing my thesis and surviving my last semester of university. It is a warm hug for your belly, and it is calming to the mind. This recipe serves two.

Ingredients

Porridge

• 2 Tbsp. ghee or olive oil
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• ¼ tsp. fennel powder
• ½ tsp. turmeric powder
• ½ tsp. salt (to taste)
• 1 pinch pepper
• ¼ cup whole oat groats
• ¼ cup amaranth
• ¼ cup split mung beans
• 1-2 cups winter squash, cubed
• 4 cups water
• 1 Tbsp. flax seeds, ground

Vegetables

• 1 Tbsp. ghee or olive oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• ½ thumb ginger, minced
• 1-2 cups broccoli florets
• 1 cup red and yellow beets, cubed
• 1 pinch salt (to taste)
• 1 pinch pepper
• Water to simmer vegetables (about ¼ cup)
• Black sesame seeds (garnish)

Method

For the porridge

1. On the stovetop, combine all ingredients except flax seeds and cover with water
2. Let mixture come to a boil
3. Bring heat down and simmer for 10 minutes or until the beans and oats are soft
4. Remove porridge from the heat and add the flax seeds
5. Let porridge rest for 10 minutes

For the vegetables

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 30 seconds, add the broccoli to sauté
5. After 1 minute, add the beets
6. Add water to cover the vegetables halfway
7. Let mixture come to a boil, then turn the temperature down to a simmer
8. After simmering for 3-5 minutes, turn off the heat
9. Let vegetables cool with lid askew for 5 minutes
10. Serve with porridge and garnish with sesame seeds
11. Enjoy