No, I am not finished extolling the virtues of the humble oat. I assume you all got the picture on how good they are for you, but have you ever thought beyond the breakfast bowl?
Today I am going to give you one of my favourite ways to serve oats (and it's not a breakfast food!)
Oat Pilaf
2 tbsp oil
1/2 c chopped onion and/or green onion
1/2 cup chopped green or red pepper, mushrooms, celery and/or zucchini (opt) or any leftover vegetables
1 1/2 cup oats (not the instant variety!)
1 egg, lightly beaten
3/4 c vegetable stock, chicken stock, tomato juice or water (may need a pinch of salt if you use water)
1/4 c chopped parsley
1/2 tsp ea basil and oregano (or to taste)
Saute the onion and other veg in the oil until tender. Mix the oats with the egg and add to the onion mixture, cooking and stirring until the grains are dry and separated. Add liquid and seasonings; simmer uncovered, stirring a few times until the oats are swollen and tender, about 5 min.
Goes well with an egg dish. I particularly like the leftovers for breakfast!
Today I am going to give you one of my favourite ways to serve oats (and it's not a breakfast food!)
Oat Pilaf2 tbsp oil
1/2 c chopped onion and/or green onion
1/2 cup chopped green or red pepper, mushrooms, celery and/or zucchini (opt) or any leftover vegetables
1 1/2 cup oats (not the instant variety!)
1 egg, lightly beaten
3/4 c vegetable stock, chicken stock, tomato juice or water (may need a pinch of salt if you use water)
1/4 c chopped parsley
1/2 tsp ea basil and oregano (or to taste)
Saute the onion and other veg in the oil until tender. Mix the oats with the egg and add to the onion mixture, cooking and stirring until the grains are dry and separated. Add liquid and seasonings; simmer uncovered, stirring a few times until the oats are swollen and tender, about 5 min.
Goes well with an egg dish. I particularly like the leftovers for breakfast!
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