Amaranth and Brown Rice Breakfast Cereal

Recipe adapted from The Grain & Salt Society newsletter.


  • 1 cup short-grain brown rice
  • 1/4 cup organic amaranth
  • 1/2 tsp Celtic sea salt
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • toasted and chopped almonds
  • unsweetened shredded coconut


  1. Toast brown rice in a skillet over a medium heat for about 8 minutes, until aromatic. Allow to cool, then roughly grind kernels (use a coffee grinder, food processor or electric hand mill); grind only slightly, just enough to break the kernels.
  2. Toast amaranth in a dry skillet over medium heat until grains begin to pop.
  3. In a small saucepan, combine 1/2 cup brown rice and 1/4 cup amaranth. Add 3 cups water, sea salt and cinnamon.
  4. Bring to the boil, then turn down heat and simmer for 45 minutes to an hour. During the last 30 minutes of cooking, add raisins.
  5. Garnish with chopped toasted nuts, coconut and maple syrup or agave nectar, or eat plain.
Posted on September 9, 2015 and filed under breakfast.