Let’s face it – entertaining can be a little stressful. Extra guests, extra food, extra pressure to pull off the perfect holiday spread without breaking a sweat. We have all been there at least once. Kudos to those who volunteer to host the big family dinner year after year.
We have found that there are a few things that can make entertaining just a little less traumatic. Number one is planning, planning, planning. Start making those lists early, and never, ever venture into the grocery store without a list.
When planning your big holiday spread, look for dishes that can be made in advance, like our Oat Pilaf made with whole grain oat groats, walnuts, raisins and feta, which is even better after a day in the fridge.
If you do decide to make it in advance, don’t worry about it getting soggy. The oat groats are perfectly happy to sit in the flavorful balsamic vinaigrette overnight, without losing any of their hearty texture. In fact, the texture of the oat groats is what makes this pilaf work so well. The large grains stay separate and don’t lose any of their wonderful chewiness.
This easy-going pilaf is also one of those magical dishes that can do double duty on the buffet (Is it a salad or is it a side?) and is very forgiving when it comes to temperature. It can be served warm, at room temperature, or straight out of the fridge.
And did we mention that it’s delicious? Your guests are going to love the nutty, chewiness of the oat groats and the sweet/salty contrast of the raisins and feta. It’s also a great dish to take along when you’re asked to bring “something,” because it travels so well and doesn’t require heating at your destination.
In a sea of casseroles, this pilaf will stand out like a little gem.
Pilaf d’avoine avec noix, raisins secs et feta
Ingrédients
Pour la vinaigrette:
- 1/4 tasse d'huile d'olive extra vierge (60 ml)
- 2 c. à s. de vinaigre balsamique (30 ml)
- 1/2 c. à c. de miel (2,5 ml)
- 1/4 c. à c. de sel (1 ml)
- poivre noir fraîchement moulu, au goût
Pour le pilaf:
- 2 tasses de gruau d'avoine (500 ml)
- 1/4 tasse d'oignon rouge finement haché (60 ml)
- 1/4 tasse de persil haché finement (60 ml)
- 1/2 tasse de noix hachées grossièrement (125 ml)
- 1/2 tasse de raisins secs (125 ml)
- 1/2 tasse feta émietté (125 ml)
Instructions
- Cuire le gruau d'avoine dans une grande casserole d'eau bouillante salée pendant 30 minutes.
- Égoutter et rincer les gruaux cuits sous l'eau courante froide. Laisser égoutter pendant que vous préparez les autres ingrédients.
- Fouetter les ingrédients de la vinaigrette dans un petit bol. Mettre de côté.
- Dans un grand bol, mélanger l'avoine égouttée, l'oignon, le persil, les noix, les raisins secs et la feta.
- Ajouter la vinaigrette et remuer pour combiner.
- Servir froid, tiède ou à température ambiante.