Savory Steel Cut Oats
Yoga journal had this recipe for Oat Risotto from a book called "The Splendid Grain". I made it tonight and it is really good. I modified it a little but here it is:
Easy Oat Risotto With Pine Nuts
2 cups steel cut oats
2 tablespoons unsalted butter (I used 2 tbsps of olive oil)
1/4 cup minced shallots (I used 1/2 vidalia onion)
2 cloves garlic, minced
1/2 cup pine nuts (I used 1/2 cup walnuts)
1/2 tsp salt (I omitted)
4 cups vegetable stock, hot
2 tbsps minced fresh parsley (I omitted)
1/2 cup grated pecorino cheese
ground pepper to taste
Put the oats in a saucepan over medium high heat and toast, stirring constantly for 2 to 3 minutes or until aromatic and lightly browned. Set aside.
Melt the butter in a heavy saucepan over medium-high heat. Add the shallots and garlic and saute for 3 minutes. Stir int he oats, pine nuts and salt and saute for about 5 minutes or until oats glisten.
Begin adding the hot stock, a half-cup at a time, stirring constantly until each half-cup is absorbed.
When the oats have a rich creamy texture with a bit of bite left, remove from the heat. Stir in the parsley, lemon juice, pecorino and pepper. Serve hot.
(I think I cooked my oats too quickly because they didn't seem quite done. I actually ended up adding additional hot water and cooking a little longer on medium heat and it turned out fine)
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I think I'll make this next weekend and toss in my usual spinach and mushrooms!
