Steel-Cut Oat Pilaf

Serves 6

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recently bought a tin of steel cut oats by mistake and was quite surprised to find that the grains looked more like cous-cous than the rolled oats that I’m used to. I wondered if the steel-cut oats could be used to make a savory side dish and served at dinner. To my delight, you can take the whole-grain and cholesterol-lowering benefits of a great breakfast food and carry them all the way through dinner! The oats cook like rice, but they become creamy rather than fluffy.

Ingredients:

• 1 cup McCann’s steel-cut Irish oats
• 2 teaspoons Napa Valley organic olive oil
• 6 green onions, thinly sliced
• 2 cups Pacific Naturals organic free range chicken broth
• 1 cup C&W organic frozen petite peas, thawed
• 1 teaspoon lemon zest
• 2 tablespoons Italian parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons Parmigiano Reggiano cheese

Instructions:


1. Preheat oven to 400º Fahrenheit.

2. Spread oats evenly in a baking pan. Toast in oven for five minutes. Set aside.

3. Heat olive oil in a large saucepan over medium heat. Add the green onion and sauté for about three minutes. Remove onion from pot and set aside.

4. Turn heat to high and add oats to the pot, toasting for one minute. Pour in broth and bring to a boil. Reduce heat to low and simmer, covered for 25 minutes, until broth has been absorbed and oats are tender. Stir in peas, cover and cook for two minutes. Season with lemon zest, parsley, chives, salt, pepper, cooked green onions and cheese. Stir well to combine and serve immediately.

Each 1/2-cup serving contains:
Calories Fat Saturated Fat Trans Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	160       4 g     1 g     0 mg  0 mg  160 g     22 g     4 g     2 g     7 g     8% DV 12% DV 8% DV 7% DV