Wednesday, February 2, 2011
Recipe of the Weeks: Savory Oatmeal
In our crazy post-holiday, hit-the-ground-running lives, Shug and I have turned to this dish a number of times for our evening meal: savory oatmeal. Now before you conjure up images of gelatinous bricks of tepid too-sweet Quaker Instant Oatmeal, let me allay your fears! Savory oatmeal is more of a heartier cousin to risotto. (And we all know how I feel about risotto, it's adult mac and cheese!)
Savory oatmeal is also a snap to make and the variations are endless in how you choose to gussy it up! While Shug and I try to enjoy our savory oatmeal vegetarian most of the time, you can easily create a vegan oatmeal by adding vegan Parmesan cheese, miso, and herbs. You can cater to the carnivore's palate by adding bits of bacon or shredded pancetta.
I'll give you our favorite variation, we make ours with Irish Steel Cut Oats that adds a little more to the cooking time, but is a heartier and chewier version of rolled oats.
1/2 cup Irish Steel Cut Oats
2 cups veggie or low-sodium chicken broth
2 organic eggs
1 T finely minced fresh rosemary or your other favorite herbs
Salt and pepper
Extra virgin olive oil
Shredded cheese of your choice, we like sharp cheddar for this!
Anything else you'd like to throw on top!
Bring the 2 cups stock to boil in a small saucepan, then stir in the oats. Reduce to a simmer and keep an eye on the oats to stir occasionally. While your oats are cooking get your eggs ready. We like ours sunny side up, so I start the eggs when the oatmeal is close to finished.
When the oatmeal has absorbed all of the stock and is tender, serve in bowls with your eggs-how-you-like-them served on top. Add salt and pepper to taste, a generous squidge of olive oil, the fresh herbs, and cheese. I had some extra roasted veggies in the fridge, so I reheated those and threw them on top, too! The possibilities are truly endless! Enjoy your satisfying meal!