Best Coconut Oat Pilaf Recipes

COCONUT OAT PILAF

Coconut Oat Pilaf image

The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change the way you think about oatmeal.

Provided by Mark Bittman

Categories quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons peanut oil or butter
1 1/2 cups steel-cut oats (not rolled), rinsed and drained
1 tablespoon minced or grated ginger
1 tablespoon mustard seeds (brown or black are both fine)
3 cardamom pods
1 or 2 dried red chilies, like Thai (optional)
Salt
freshly ground black pepper
1/2 cup grated dried unsweetened coconut
1/2 cup chopped fresh cilantro, mint, scallions or parsley, or a combination

Steps:

Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 123 milligrams, Sugar 1 gram

COCONUT OAT PILAF

COCONUT OAT PILAF image

Categories Vegetable Vegetarian

Yield 4 people

Number Of Ingredients 9

Ingredients

2 tablespoons peanut oil or butter
1 1/2 cups steel-cut oats (not rolled), rinsed and drained
1 tablespoon minced or grated ginger
1 tablespoon mustard seeds (brown or black are both fine)
3 cardamom pods
1 or 2 dried red chilies, like Thai (optional)
Salt and freshly ground black pepper
1/2 cup grated dried unsweetened coconut
1/2 cup chopped fresh cilantro, mint, scallions or parsley, or a combination.

Steps:

1. Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two. 2. Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes. 3. Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.