I love this porridge. The grains cook up really soft and creamy—like a multi-grain pudding. I combined gluten-free steel cut oats with millet, quinoa, buckwheat, and red lentils. A short or medium grain brown rice would make a good substitute for any of the grains listed—including the steel cut oats. Make sure all your grains are gluten-free. Bob's Red Mill has a good line of gluten-free whole grains, as does Eden Organic. My favourite gluten-free oats are by Only Oats—both steel cut and large flakes. As always, sort and wash the red lentils.
I made this recipe in my Instant Pot using the porridge setting. With the Instant Pot you have three options. You can make the porridge that morning, set the timer to start cooking before you wake up, or use it as a slow cooker and let your porridge simmer for 8 hours over night. I added apples and raisins just before serving to keep them from getting over cooked.
This is a big recipe. The leftovers will keep very nicely in the fridge for quick breakfasts for the rest of the week. To reheat, fill up your bowl with the desired amount, chop it up a bit, add up to a 1/4 cup water, and reheat in the microwave until steaming hot and soft.
To set the timer on the Instant Pot When Pressure Cooking
Press the PORRIDGE button then press TIMER and set the time for the number of hours before you want it to start cooking. Work backwards from when you want it ready. Say you want to eat at 8:30am. There will be 15 minutes of sitting plus 20 minutes cook time plus 15 minutes to come to pressure—about 50 minutes total—so you want it to start at 7:40am. If, for example, it's 10pm the night before then you would set the timer to start in 9 hours and 40 minutes.
I can't think of a more hearty and healthy breakfast than this.
To your health and happiness,
Beans and Rice