Dinner Recipes

Steel Cut Oat Pilaf

Steel Cut Oat Pilaf



Steel Cut Oat Pilaf

Serves: 6


1 cup McCanns 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 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


Preheat oven to 400 Fahrenheit.

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

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

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.