Here, tiny puffs of amaranth and crunchy, nutty toasted wheat berries are suspended in lightly sweetened, tangy whipped cream and yogurt, along with whatever fresh fruit you have on hand. Serve it as a special breakfast treat, or add a little more sugar and call it dessert.
Ingredients
Serves 3 to 4
Step 1
Heat a small, heavy stainless-steel sauté pan over high heat. Add the wheat berries and cook, shaking the pan frequently, until they crackle and swell up and are just starting to color, about 2 minutes. Remove to a bowl.
Step 2
To the same pan over high heat, add half of the amaranth, cover immediately, and cook until the grains are all popped, no longer than 30 seconds. Immediately dump them in the bowl with the wheat berries and repeat with the remaining amaranth. Toss to combine the grains, then divide them among serving bowls.
Step 3
Whip the cream with about 3/4 teaspoon sugar until soft peaks form. In a separate bowl, whisk the yogurt together with about 3/4 teaspoon sugar until smooth. Gently fold the cream into the yogurt, then dollop the mixture onto the grains and cover the top with fruit. Serve, or gently fold the grains, cream, and fruit together before serving.
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Reviews (2)
Back to TopFood texture is paramount. During the recent "Sandy" power outage, I added raw quinoa to a meal of wild salmon, red rice, and black beans. I found the quinoa quickly absorbed some excess moisture from the emergency pantry products meal AND for me, provided a much need "pop" of texture. I will repeat the technique. I look forward to your thoughts and comments. Thank you!
scott_c_shoff
Suburban Philadelphia, PA
11/1/2012
I really like the idea of this recipe, as I am always happy to find new ways to use whole grains, but I can't say I'm thrilled with the nutritional data. So I made it as an inspiration, rather than following it closely. I'm using the amaranth, wheat berries and fruit, but eliminating the heavy cream, replacing the refined sugar with agave syrup and substituting nonfat Greek yogurt for the full fat. My lightened version makes 3 servings at about 200 calories each; the original makes 3 servings at about 525 calories each -- and let's not even mention the difference in fat content! I was delighted with the outcome, made a delicious breakfast. Next time I'm going to try pomegranate seeds instead of berries.
Annulla
Brooklyn, NY
10/31/2012
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