Amaranth porridge with pears and cardamom

Ingredients

For 1 serving

• Amaranth45 g
• Rice milk250 ml
• Pear1
• Cardamomto taste
• Sunflower seeds12 g
• Maple syrup1 teaspoon

In season: August – November

Method

1. Wash and core the pear and halve it: cut one half into dice of about 1 cm and the other into thin slices.
2. Rinse the amaranth in a fine sieve and put it in a small pan with the rice drink, half a glass of water and a pinch of cardamom.
3. Bring to the boil, turn to low and cook for 25 minutes with the lid ajar, stirring often so it doesn't stick, until the grains are tender and the porridge creamy.
4. Halfway through add the diced pear, which softens as it cooks and sweetens the porridge.
5. Pour into a bowl and serve with the pear slices, sunflower seeds and maple syrup.