PrintGolden 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
1
Tbsp
olive oil
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
peas
frozen, thawed (125 ml)
In a heavy-bottomed pot over medium-high heat, sauté shallots in oil until softened.
Add garlic and spices and cook, stirring, for 30 seconds.
Add carrot, oats, stock or water, and salt (if required).
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.
Stir in peas and let stand, covered, for 5 minutes before fluffing with fork.