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Savory Whole Oat Groats for all Seasons
Whole oat groats are a healthy and tasty staple and can be used as an alternative to rice in many dishes. The following recipe is based on a recipe by Martha Stewart who uses whole oats, kale and parmesan to make a nutritious and hearty pilaf-style grain dish. Feel free to adapt this recipe to whatever is in season. We have collected some inspiration for you below!
Yield: Makes 4-6 servings
- 2 tablespoons olive oil
- 1 small onion (about 1/2 cup), finely chopped
- 1 medium leek, chopped
- 4 garlic cloves, sliced or minced
- 1 small carrot, diced
- 1 cup Janie's Mill Whole Grain Oats
- 1 cup chicken or vegetable stock
- 1 cup water
- 1/2 teaspoon salt, or to taste
- 8 ounces kale, chopped (add more if you like, or use chard, spinach, or another green)
- freshly ground pepper
- crushed red-pepper flakes (optional)
- 1/4 cup shaved Parmesan or Romano cheese
- 1 medium saucepan, 1 medium skillet
- Heat 1 tablespoon oil in a saucepan over medium heat until hot but not smoking. Add onion and leek, and cook until onion is translucent, about 5 minutes.
- Add raw whole grain oats and cook for one minute. Add stock, water, and salt. Bring to a boil. Reduce heat, cover and let simmer for about 30-45 minutes, or until oats are al dente.
- Heat remaining tablespoon of 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.
- If using cooked oats, reduce the amount of stock to 1/2 cup, omit the water, and simmer the cooked oats in the chicken stock 5-10 minutes.
- Click here for whole oat groats cooking methods (stovetop, crockpot, and multi-pot).
Here are a few points of inspiration and adaptation:
- Spring: Radishes, spinach and ramps are among the first to appear at markets and make for a wonderful spring oat groat bowl.
- Summer: Integrate corn, tomato and basil to make a oat groat feast that bursts with sunshine.
- Fall: Fall is full of opportunities. Zucchini, peppers, beets and carrots being just a few of them.
- Winter: Pair your oat groats with root vegetables (e.g. parsnips, turnips, sweet potatoes, rutabagas) and hearty herbs such as rosemary, thyme and sage. Make sure to give cabbages and winter squash a chance to shine too.
- Here's a guide to seasonal produce for you to explore more tasty options.
Posted on June 15 2022