Ode to Breakfast
Savory Oatmeal
Savory Oatmeal
We’ve gotten accustomed to oatmeal as a sweet dish, but there’s no reason not to make a savory version—it’s just another grain, like rice or grits, and it takes to savory applications well. This is a simple recipe that uses oats as a background for seasonal vegetables, but you could also use these oats as the foundation for braised rabbit or duck or a hearty stew.
Ingredients
- 2 cups steel‐cut oats
- 7 cups water
- 1 teaspoon kosher salt
- 1 teaspoon turbinado sugar
- 1 tablespoon unsalted butter
- Black pepper
- 2 cups prepared seasonal vegetables
- ¼ cup grated hard cheese (optional)
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- Combine oats, water, salt, and sugar in a medium‐sized (3-quart) pot. Bring to a boil, and then turn down to a gentle boil. Cook for about 30–40 minutes, stirring occasionally until most of the water has been absorbed and the oats are just tender. Add more salt to taste, stir in butter, and crack in a bit of black pepper.
- Spoon the oats into four shallow bowls, and add vegetables evenly among the bowls. Add grated cheese, if desired. You can really send this dish over the top by adding a sunny‐side up or poached egg.
Recommended Seasonal Vegetables:
Spring: sautéed snap peas, fresh spinach leaves, radish slices (braised or raw), broccoli rabe.
Summer: roasted cherry tomatoes, corn (roasted or raw), blanched green beans, sautéed mushrooms, braised small onions.
Posted in Issue 82 Vol 2, Recipe on Feb 02, 2017