By Molly Patrick
Feb 24, 2019,
Dust off your Instant Pot and make this Hearty Breakfast Porridge. It’s filling, dairy-free and delicious.
Instant Pot Ingredients
- 1/4 cup brown or green lentils (50 g)
- 1/4 cup millet (50 g)
- 1/4 cup black rice (50 g)
- 1/4 cup steel cut oats (45 g)
- 2 cups water
- 1 teaspoon vanilla extract
Instant Pot Directions
- Place the lentils, millet, black rice and oats in a fine mesh strainer and rinse well with water. Tap the strainer against the sink to remove as much excess water as possible.
- Transfer the mixture to the Instant Pot (IP), along with the (new) water. Lock the lid into place, making sure the nozzle is in the sealing position.
- Use the Manual (or Pressure Cooking) mode and set the timer for 15 minutes. Use the natural release method when the timer goes off.
- Remove the lid and fluff the grains with a fork and add the vanilla. Cool to room temperature, then promptly store in your fridge.
- Once you have your grains made, heat up however much you want in a saucepan with some non dairy milk. Place in a bowl and top with chopped apple, chopped walnuts and a bit of maple syrup. Add a bit more non dairy milk if you like.
Wishing you a happy week. May it be filled with looking at your struggles in a new light.
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You have no idea how happy it makes me that someone else gets it!
I know it sounds strange but it’s so yummy. Every time I eat it I can’t believe how much it WORKS.
It might just be me and you! lol
Thank you for trusting me with this one!
Made this for the second time this morning–I am loving it! It feels nourishing and tastes interesting and delicious to me. I don’t have an IP so used the same measurements in a pan on the stove, and watched the time. I stirred it pretty frequently (it was very bubbly and makes interesting purple froth due to the black rice!), cooked it on low for about 13 minutes (after bringing it to a boil), then pulled it off the burner, stirred in the vanilla and let it sit for another 5 minutes. Will post a pic in the FB group! 🙂 Thank you for all you do, Molly and Team!
I’m so glad you like it!
I’m still hooked on this breakfast.
I’m making this porridge again today to have for breakfasts this week and am PSYCHED. Add me to team skeptical, but this recipe is so delicious!!!
I am SOOOO glad you love it as much as me!
I’m super new to CFDG and after bouncing around the blog, searched to find a porridge recipe that included things already in my kitchen (brown basmati rice and French lentils, but close enough). I usually stick to oats in any form w/fruit & nut and have been scared to include any sort of bean/pulse. These came out great and really hit the spot with some apple, sliced almonds, cinnamon, and the luxury of a little maple syrup.
I decided today was the day to supercharge my breakfast because I feel a cold coming on, and only after I made the recipe did I see the “for when you’re sick” subtitle. Perfection! Now I have enough fuel in my body to make a nourishing soup for lunch. <3
Thanks for sharing you loved the recipe and we hope you fight that cold expediently, Debbie! ~Karen on behalf of Team Dirty