The hubby found this one and was eager to try it. The good news is, you can make it in an #InstantPot. The best news: he did all the work.
The only sorta bad news is it calls for some interesting ingredients I couldn't find at the local grocery store. We live near an Asian supermarket, so we were able to find black rice, but still weren't able to find the black garlic. I think using regular is fine, though.
Slightly Modified a Skillet Recipe | Serves: 4| Time: 1 hr
1/4 cup EVO, divided
1 cup #corn kernels
1 cup white portion of the leek, sliced into half-moons
1/2 cup green portion of the leek, sliced into half-moons
1 medium onion, diced
5 cloves garlic, minced
1 cup diluted red wine vinegar (1/4 cup vinegar to 3/4 cups water)
1 cup forbidden rice (black rice)
2 1/2 cups vegetable broth (we always do homemade to cut down on sodium)
1 tbsp tahini (the liquid-y portion)
1/2 cup nutritional yeast
Coconut aminos to taste
Using the “Normal” “Sauté” function on your Instant Pot, cook the leek greens in one tablespoon of oil until they are blistered and browned in spots. Remove them from the pot and set them aside.
Add the white portion of the leek, and cook until it is soft and translucent—you may need to adjust the “Sauté” function to “Less” using the “Adjust” button—then fish those out of the pot and set those aside as well.
If your insert is looking dry, add another tablespoon of oil, and add the corn, cooking until the kernels are browned. Remove those, add more oil if needed, and cook the onion until translucent. Stir in the minced garlic.
Add more oil if the pot looks dry, then add the rice and cook for four minutes. Deglaze the pan with your diluted vinegar, scraping the bottom of the insert with a wooden spoon to get all that tasty fond into solution.
Continue to scrape and stir until almost all of the liquid has evaporated (it should look damp), then add the tahini and broth. Give everything one more stir, close the Instant Pot (make sure the release valve is set to “Sealing”), and press the “Multigrain” button.
Once the cooking time has elapsed, let the pressure release naturally for five minutes, then release the remaining pressure manually. Open the pot, stir in your corn and white leek, then stir in the nutritional yeast. Carefully take a taste, and season with salt or coconut aminos as needed.
If the porridge is a little soupy for your liking, turn the “Sauté” function on for a bit and cook and stir to thicken it up.
Garnish with fried leek greens and enjoy.
What I ate and drank today
64 oz of water
2 cups of decaf
1 smoothie (1 frozen banana, 1/2 cup blueberries, 1/4 cup spinach, 1/2 cup cashew milk)
Cauliflower rice with an egg white
1/2 cup skim ricotta with blueberries
Pretzels and mustard
2 cups of coffee
~5 miles of walking