GROATS OATS RECIPES

SAVORY OAT GROATS AND KALE RECIPE | MARTHA STEWART

Savory Oat Groats and Kale Recipe | Martha Stewart image

Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.

Provided by Martha Stewart

Categories Pasta and Grains

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion (1/2 cup), finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well
4 garlic cloves, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 cup oat groats
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
6 ounces Tuscan kale (also called cavolonero), stemmed and cut crosswise into 1/2-inch-wide strips
Freshly ground pepper
Crushed red-pepper flakes
1/4 cup shaved Parmesan cheese
Lemon wedges, for serving

Steps:

Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.
Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

Nutrition Facts : Calories 195 g, CholesterolContent 2 g, FatContent 7 g, FiberContent 1 g, ProteinContent 6 g, SodiumContent 259 g

OVERNIGHT OAT GROATS PORRIDGE WITH REDCURRANTS | FOODACIOUSLY

Overnight Oat Groats Porridge with Redcurrants | Foodaciously image

With our overnight oat groats porridge recipe, you can easily prepare a nutritious hot cereal breakfast bowl in just 15 minutes — healthy and tasty!

Provided by Foodaciously

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

80 g of Oat Groats
200 mL of Almond Milk
20 g of Walnuts
160 g of Yogurt (Soy or Coconut)
1 tbsp of Pumpkin Seeds
2 tsp of Maple Syrup
120 g of Redcurrants (or Raspberries)

Steps:

Rinse the groats and let them soak overnight in a bowl of boiling water.
Drain the groats, add them to a pot with milk, and simmer for 10 minutes.
Now, tip in the red currants and cook all for 5 more minutes.
Serve the porridge topped with walnuts, yogurt, pumpkin seeds, and maple syrup.

Nutrition Facts : Calories 326 calories, CarbohydrateContent 37 calories, FatContent 13 grams, FiberContent 8 grams, ProteinContent 12 grams, SaturatedFatContent 2 grams, SugarContent 7 grams, UnsaturatedFatContent 12 grams

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“Groat” — not to be confused with “grit” — is an old Scottish term for a dehulled oat kernel. Like steel-cut oats, which are just pieces of groat that get broken during dehulling, groats have been prepared and eaten as hot cereal or gruel for centuries, sustaining generations of hard-working farmers and laborers. These days, it’s fortifying the food elite. Quinn and Karen Hatfield of Hatfield’s in Los Angeles use the hearty grain as inspiration for an elegant (some might even say delicate) vegetarian entrée of wild-mushroom “cannelloni.” To make the dish, creamy, hollandaise-enriched groats flecked with herbs and lemon zest are combined with mushrooms and then stuffed into oat crepes.
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Reviews 3
Total Time 1 hours 15 minutes
Calories 572 per serving

In a wide sauté pan, melt the remaining 2 tablespoons butter over medium-low heat and add the shallot and a large pinch of salt. Cook the shallot gently, without letting it color, until it is tender and aromatic, 2 to 3 minutes. Add the cooled groats and stir well to reheat. When hot, turn off the heat and add about a cup of the hollandaise to create a creamy consistency; the quantity you add is your preference, but the groats should not become soupy or get lost in the sauce. Working quickly so that the heat of the groats doesn’t split the hollandaise, add the lemon zest, herbs, and salt and pepper to taste. Serve immediately.

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10 BEST OAT GROATS RECIPES | YUMMLY

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OVERNIGHT OAT GROATS - GLUTEN-FREE PRAIRIE

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OAT MILK FROM OAT GROATS | THE NUTRAMILK | RECIPES

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