PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural/Quick

¹⁄₄ cup long-grain brown rice

¹⁄₄ cup quinoa (white or red)

¹⁄₄ cup whole-grain sorghum

¹⁄₄ cup rolled oats

6 tbsp sliced almonds, divided

2¹⁄₂ cups water

2 tbsp honey

¹⁄₂ cup low-fat milk

¹⁄₄ cup Homemade Greek Yogurt or low-fat Greek yogurt

¹⁄₄ cup pomegranate arils

1. Make the multigrain flour by combining the brown rice, quinoa, sorghum, oats, and 4 tablespoons of the almonds in a blender or food processor. Grind the ingredients until a fine, flour-like consistency is achieved.

2. Transfer the multigrain flour to the inner pot, and then add the water and honey. Mix well to combine.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 15 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.

4. Remove the lid and stir in the milk. (If a thinner consistency is desired, add more water, 1 tbsp at a time, and stir until the desired consistency is achieved.)

5. Transfer to serving bowls, and top each serving with 1 tablespoon of the Greek yogurt, 1 tablespoon pomegranate arils, and 1¹⁄₂ teaspoons of the almonds. Serve hot.