Steel cut oats have long been a staple in my diet – oatmeal is low on the glycemic index and full of soluble fiber, which helps keep me full & pleasant to be around. I roll them into my Energy Balls, I make them with cinnamon and fruit for breakfast & I add a bit to my smoothies, but lately I’ve been experimenting with savory versions.
Steel cut oats are really easy to cook risotto-style. The nutty texture has the same chewy mouth-feel as rice and the neutral flavor can be seasoned in endless ways. After trying a few variations, I found bliss in this combination: oat risotto studded with sautéed red peppers and edamame, topped with a poached egg.
This recipe serves four, but the proportions are easy to reduce.
1 cup steel cut oats
1 cup vegetable or chicken broth
2 cups water
2-3 dashes soy sauce
1 tablespoon olive oil
1-2 cloves garlic, chopped
1/2 red bell pepper, diced
1/4 cup frozen shelled edamame, thawed
4 medium eggs
Sea salt and freshly cracked pepper
Sriracha sauce (optional)
In a large pot, bring water and broth to a boil. (You can omit the broth and just use 3 cups of lightly salted water, but I love the umami notes that a quality broth brings to this dish). Add the oats, reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. If the oats get too thick, just add a little water & keep stirring.
While your oats are cooking, heat olive oil in a skillet over medium heat and sautée garlic, peppers & edamame ’til tender & lightly browned (about 10 minutes).
When oats are nearly done, add the soy sauce & sautéed veggie mixture and stir well to combine. Now it’s time to poach those eggs.
A note on poaching eggs: I prefer to poach multiple eggs in a small saucepan with just enough water to cover the eggs (crack them gently & slip them into the water), cooked slowly over medium-low heat. When I’m in a hurry, though, 1 minute in a teacup with 1/4 water in the microwave makes for a surprisingly well-poached single egg. PLEASE put a saucer over the top of the teacup if you microwave yours. I’ve created some pretty impressive eggsplosions when I forgot to cover mine.
Once eggs are poached, it’s time to plate. Spoon half a cup of oat risotto on each plate, top with an egg & season to taste with salt, pepper and sriracha. Dig in.
Try it and let me know what you think! You’ll never look at oatmeal the same way again.
This was freaking amazing!
I read the recipe before my morning run so the whole time I was thinking of how yummy this was going to be.
This is one recipe I’ll keep handy. Thank you so much for sharing. Next time I’ll not inhale it. A 1/4 cup goes by fast fast when you’re starving.
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