I’ve been cooking a lot of Acha – everyone in mia familia loves it, picky eaters included.
It is a great grain – available, inexpensive, gluten free, easy to cook and super nutritious. I mean, how good can it get?
Here are a few ways we’ve had it – as porridge (least favourite but take 2 on the way), in pancakes (I rather like) and in a Pilaf. Next on the list? Popped Acha, like popcorn.
Here are a few ideas:
Soak and then cook Acha with milk and a pinch of turmeric till soft, like oats. Cooking it with milk (rather than adding at the end) creates a really lush porridge. Top with dried fruits and nuts.
Add cooked acha or leftover porridge to pancake batter. I’ve experimented with various proportions and really like it.
With these, you can go sweet – with a fruit salad and nut cream on the side
Make Acha Pilaf
What’s your favourite way to eat Acha?