Best Savory Oat Pilaf Recipes

SAVORY OAT PILAF

Savory Oat Pilaf image

Blogger Lauren Keating of Healthy-Delicious shares a recipe for savory oats.

Provided by By Lauren Keating

Categories Side Dish

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, finely chopped
2 cups reduced-sodium chicken broth
2 cups water
1 cup steel-cut oats
4 carrots
1 cup frozen sweet peas
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
Dash ground red pepper (cayenne)
Salt and pepper

Steps:

In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until softened.
Add broth and water; heat to boiling. Gradually stir in oats. Using coarse side of grater, grate carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
Stir in peas. Cook 3 to 4 minutes, stirring occasionally, until peas are thoroughly heated.
Remove pilaf from heat. Stir in parsley, lemon peel and ground red pepper. Season to taste with salt and pepper.

Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

SAVORY OAT GROATS AND KALE

Savory Oat Groats and Kale image

Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion (1/2 cup), finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well
4 garlic cloves, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 cup oat groats
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
6 ounces Tuscan kale (also called cavolonero), stemmed and cut crosswise into 1/2-inch-wide strips
Freshly ground pepper
Crushed red-pepper flakes
1/4 cup shaved Parmesan cheese
Lemon wedges, for serving

Steps:

Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.
Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

Nutrition Facts : Calories 195 g, Cholesterol 2 g, Fat 7 g, Fiber 1 g, Protein 6 g, Sodium 259 g