Ingredients
Scale
- 6 cups of water
- 1 tablespoon dry spices/herbs/flavors (see below)
3 cups chopped vegetables (use what is seasonal)
- cabbage
- cauliflower
- squash
- peppers
- carrots
- onion
- broccoli
- leeks
1/2 cup of uncooked grain – your choice or blend
- rice
- barley
- millet
- farrow
- quinoa
1 cup beans
- Black beans, broad beans, garbanzo/chickpea, lentils
1/2 cup canned tomatoes – (can omit) or use fresh
Fresh herbs
- Parsley, Flat Parsley, Dill, Thyme
- sesame seeds for topping
Spice and flavor options
- Herbs de Provence
- dried mushrooms
- thyme
- oregano
- basil
- marjoram
- rosemary
- turmeric
- ginger
- cumin
- coriander
- fennel
- fenugreek
- Garlic
- onion
- chives
- Seaweed
- Botanicals
Instructions
- Bring water, grain and “spices” to boil in instant pot. I use the sauté function.
- Cook for 10 minutes at this setting.
- Change instapot to high on “slow cooker” function.
- Add veggies and cook 20-30 minutes.
- Add cooked legumes in last few minutes of cooking.
- Add fresh diced herbs and sesame seeds on top.