Savory Whole Oat Groats and Kale
This recipe is adapted from Martha Stewart’s recipe for a pilaf-style dish that uses whole oats instead of rice.
2 tablespoons olive oil
1 small onion (about 1/2 cup), finely chopped
1 medium leek, chopped
4 garlic cloves, thinly sliced ??
1 small carrot, diced
1 cup Janie’s Mill raw whole oat groats (see stovetop, crockpot, and multi-pot cooking methods here) or you may use 2 to 3 cups cooked whole wheat berries
1 cup chicken stock
1 cup water
1/2 teaspoon salt, or to taste
6-8 ounces kale, chopped
Freshly ground pepper
Crushed red-pepper flakes (optional)
1/4 cup shaved Parmesan cheese
Heat 1 tablespoon oil in a saucepan over medium heat until hot but not smoking. Add onion and leek, and cook, stirring, until onion is translucent, about 5 minutes.
Add, raw oats, chicken stock, water, and salt. Bring to a boil. Reduce heat; simmer, covered, about 1 hour, or until oats are al dente. (If using cooked oats, reduce the amount of chicken stock to 1/2 cup, omit the water, and simmer the cooked oats in the chicken stock 5-10 minutes.)
Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add garlic and cook until golden, about 30 seconds. Stir in diced carrots and kale; cook until tender, 5-10 minutes.
Stir kale mixture into groat and stock mixture. Cover and cook until liquid is completely absorbed and groats are tender but still chewy, about 5-10 minutes. Season with black pepper and red-pepper flakes. Garnish with shaved Parmesan cheese.
Posted on July 02 2020