Oatmeal Mushroom Pilaf Recipes

SAVORY OAT PILAF

Steps:

• In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until softened.
• Add broth and water; heat to boiling. Gradually stir in oats. Using coarse side of grater, grate carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
• Stir in peas. Cook 3 to 4 minutes, stirring occasionally, until peas are thoroughly heated.
• Remove pilaf from heat. Stir in parsley, lemon peel and ground red pepper. Season to taste with salt and pepper.

OATMEAL MUSHROOM PILAF

Steps:

• 1. Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
• 2. Prep all other vegetables.
• 3. Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
• 4. Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
• 5. Beat egg. Add oats and mix until well combined.
• 6. Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
• 7. Add oat and egg mixture and cook stirring constantly until dry and toasted.
• 8. Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
• 9. Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
• 10. Adjust seasoning and serve.
• 11. I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
• 12. If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.

COCONUT OAT PILAF

Steps:

• Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
• Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
• Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.