Quinoa Brown Rice Breakfast Cereal {Electric Pressure Cooker Recipe}
Delicious and healthy, this quinoa brown rice breakfast cereal is the perfect way to start a great day.
Ingredients
- 2 cups long grain brown rice
- 1 cup red quinoa, rinsed see note
- 5 ½ cups water
- 1 teaspoon salt
- ⅓ cup coconut oil see note
- ⅓ cup raw honey or agave add more to taste, if desired
For Serving:
- milk, cream or half-n-half see note
- berries or cut up fruit optional
Instructions
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In a pressure cooker insert, add the brown rice, quinoa, water, and salt and give it a quick stir to combine.
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Lock pressure cooker lid in place and cook on HIGH pressure for 12 minutes.
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Release pressure naturally for 10 minutes, and then do a quick release (or alternately you can release the pressure naturally the entire time).
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Open lid and add coconut oil and honey (or agave), and stir gently to combine.
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Serve warm or at room temperature adding milk/cream and cut up fruit or berries to each bowl, as desired. Leftovers will keep in the refrigerator for up to a week and are delicious reheated.
Recipe Notes
1. I use red quinoa but you can use any kind here.
2. For this recipe (and most others) I use organic cold pressed and unrefined coconut oil. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that’s super tasty. I buy the Aunt Patty’s brand on Amazon (aff link).
3. My favorite way to eat this cereal is with half-n-half (I usually make my own half-n-half by adding some cream and milk together in the bowl). This is also a great recipe to make dairy free and refrigerated coconut milk or almond milk work well here.