by mrslarkin
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macollins's Testing Notes:
Expand Collapsemrslarkin's Notes:
1 tablespoon unsalted butter Ask a question about this ingredient
1/4 cup finely diced onion Ask a question about this ingredient
1/2 cup steel cut oats (not quick cook), or oat groats (coarsley chopped in food processor) Ask a question about this ingredient
2 1/2 cups hot chicken stock Ask a question about this ingredient
1/2 cup frozen peas Ask a question about this ingredient
1/2 cup grated Parmigiano Reggiano Ask a question about this ingredient
1/8 cup heavy cream Ask a question about this ingredient
salt and pepper, if desired Ask a question about this ingredient
In a medium-sized pot over medium heat, melt butter. Add onions and cook until translucent. Do not brown.
Ask a question about this stepAdd oats and stir to coat the grains with the butter/onion mixture.
Ask a question about this stepIn half-cup increments, ladle hot broth over oats and stir, as you would for risotto, until most of the broth is absorbed. Continue this step until all broth is absorbed, and oats are al dente, and still a little soupy.
Ask a question about this stepTaste the oats for salt and if needed, add some to the pot.
Ask a question about this stepAdd the peas and stir to combine. Turn off the heat. Fold in the cheese and cream. Let sit for a minute or so to let oats absorb a little more liquid.
Ask a question about this stepServe in warm bowls topped with additional cheese, and cracked black pepper if desired.
Ask a question about this stepThat's great, macollins! Thank you so much for choosing this one! Enjoy!
I've sent in my testers comments, but thought to add a variation here for others who are trying the recipe.
Working through the recipe I started off with a pre step 1, by toasting the oats to add a nutty quality to the dish. While things were cooking, I blanched the frozen peas in boiling water so that they’d be quickly finished off when they were added to the cooked oats along with the cheese and cream. I tasted the dish before adding cream, and it’s lovely without it too.
When I initially read the recipe I had a hunch it would be great for lunch paired with some greens, or as a side to chicken or juicy Portobello mushrooms. The flavours in this savoury dish go well beyond breakfast and snowy days.
Thank you, macollins! Love your idea of toasting the oats and blanching the peas. Will try that next time.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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I love slowly cooked steel cut oats. I've asked to test this for the beans and grains initiative. Looking forward to trying it.