Golden Oat Pilaf

Looking for a healthy, interesting side dish? This fragrant, golden-hued steel cut oat pilaf is a perfect companion for meats and vegetarian entrees. Or, serve alone, topped with a fried egg for a filling, protein-packed snack.
Course Mains, Sides, Salads and Soups
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • 1 Tbsp olive or Canola oil (15 ml)
  • 2 small shallots, chopped
  • 1 clove garlic, minced
  • 1 tsp turmeric (5 ml)
  • 1/2 tsp cumin (2.5 ml)
  • 1 carrot, grated
  • 1 cup steel cut oats (250 ml)
  • 3 cups chicken stock or water (750 ml)
  • 1/2 tsp salt (if using water or no-salt chicken stock) (2.5 ml)
  • 1/2 cup frozen peas, thawed (125 ml)


  1. In a heavy-bottomed pot over medium-high heat, sauté shallots in oil until softened.
  2. Add garlic and spices and cook, stirring, for 30 seconds.
  3. Add carrot, oats, stock or water, and salt (if required).
  4. Bring to a simmer, cover, reduce heat to med-low and cook for 15-20 minutes, stirring occasionally, until oats have absorbed most of the liquid.
  5. Stir in peas and let stand, covered, for 5 minutes before fluffing with fork.

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