(Prep + Cooking Time: 55 minutes | Servings: 4)
Ingredients:
For the sauté:

2 cloves garlic; minced.

1/2 cup. onion; chopped.

1 tbsp. oil, OR dry sauté (or add a little water/vegetable broth)
For the porridge:

1 ½ cups. brown rice

2-inch sprig fresh rosemary

1 cup. brown lentils

1 tbsp. dried marjoram (or thyme)

3 ½ cups. water

1 cup. rutabaga, peeled and diced, OR potato OR turnip

Salt and pepper, to taste
Directions:

Press the “Sauté” key of the Instant Pot and select the Normal option.

Put the oil/ broth in the pot and, if using oil, heat. When the oil is hot, add the onion and sauté for 5 minutes or until transparent

Add the garlic and sauté for 1 minute

Add the lentils, brown rice, rutabaga, marjoram, rosemary, and pour in the water into the pot and stir to combine. Press the “Cancel” key to stop the sauté function

Press the “Manual” key, set the pressure to “High”, and set the timer for 23 minutes

When the Instant Pot timer beeps, press the “Cancel” key. Let the pressure release naturally for 10 - 15 minutes or until the valve drops. Release remaining pressure. Unlock and carefully open the lid

Taste and, if needed, season with pepper and salt to taste.

If needed, add more ground rosemary and more marjoram.