Ingredients

The following ingredients have 8 Servings
  • 1 tbsp ghee (or coconut oil)
  • 1 cup rice, brown (or mixed)
  • 1 cup lentils, red
  • 1/2 cup quinoa (tricolor)
  • 1/4 cup amaranth (or millet)
  • 2 tbsp flax seeds
  • 1 tsp salt (sea)
  • 8 cups water
  • 4 eggs
  • ghee (warmed)
  • 2 cups arugula (or similar greens)
  • 2 green onions (thinly sliced)
  • sunflower seeds (toasted; for serving)
  • pumpkin seeds (toasted pepitas, for serving)
  • hemp hearts (optional, for serving)

Instruction

  • Warm the ghee in a large pot. Add the rice, lentils, quinoa, amaranth, and flax seeds, and toast for a couple minutes until fragrant and nutty.
  • Add the water and bring to a low boil. Cover, reduce heat to low and simmer until cooked through, stirring every few minutes so the bottom doesn’t burn. It should be ready in 45-60 minutes. The lentils will have mostly dissolved, but their earthy, nutty flavor is resonant.
  • While the porridge cooks, fills a small pot with water and bring to a boil. When gently boiling, add the eggs and set a timer for 7 minutes, to keep the yolk from over-cooking. Remove from heat and rinse under cool water. When cooled off, peel the eggs and slice in half lengthwise.
  • To serve, dish one or two scoops of the porridge into a bowl, and drizzle a little ghee over it. Top with a handful of arugula and green onions, and one egg. Finish with the nuts and seeds. Enjoy!