Instant Pot Savory Curried Groatmeal with Mushrooms and Greens
Typically I think of oats as a breakfast item, but these whole oat groats have almost the texture of an al dente chewy rice that lends itself to both sweet and savory - eat them any time of the day! I like to batch cook and eat all week. The following week I'll keep the same spices and change up the greens and the mushroom types and sometimes add beans. It's really endless.
Ingredients
Setup
- 2 cups oat groats
- 3 cups water
- 2 tablespoons curry powder
- 1 tablespoon ground ginger
- 3/4 tablespoon ground cinnamon
- pinch of salt and pepper
- 10 ounces of fresh mushrooms, chopped roughly
- 1 bunch of fresh dark leafy greens (kale, chard, spinach), washed and chopped small
Directions
Add the oats, water and spices to the Instant Pot. Make sure the valve is set to closed. Allow the pressure come to high pressure for 5 minutes and then warm for 1 hour, 15 minutes.
While this is cooking, saute the mushrooms in a hot skillet. Add a teaspoon of water at a time if they begin to stick. When the mushrooms are sufficiently cooked, add the greens and allow to wilt.
When the groats are done, gently scrape them apart with a fork. Add in the mushrooms and greens and mix. Eat immediately and pour the rest out of a sheet pan or very shallow bowl to cool.
Will last 5-7 days in a sealed container in the fridge. 3 months in the freezer.
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