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Steel-Cut Oatmeal Pilaf

Steel-Cut Oatmeal Pilaf


1 cup Steel Cut Irish Oatmeal
3 tablespoons olive oil
1 cup onion, diced
1/2 cup fennel, diced
2 tablespoons celery, diced
3 cloves garlic, minced
1 tablespoon fresh parsley, minced
1/2 teaspoon fresh thyme, minced
1/2 teaspoon fresh marjoram, minced
3 cups vegetable broth, warmed
  salt & pepper to taste
1 cup red bell pepper, diced
1/4 teaspoon red pepper flakes

Cooking Instructions

Preheat oven to 400 F

Distribute oats evenly over a baking sheet with sides. Place in preheated 400° oven and toast for 5 minutes. Remove from oven and set aside.

Heat olive oil in a heavy saucepan over medium high heat. When hot, stir in onion, fennel, celery, garlic and herbs. Sauté for 4 minutes or until vegetables are soft.

Add oats and stir to combine. Stir in warm broth. Raise heat and bring to a boil. When boiling, lower heat. Add salt and pepper to taste. Cover and simmer for 25 minutes or until broth has been absorbed and the oats are just tender. Remove from heat and stir in red pepper and pepper flakes. Season to taste with additional salt and pepper, if necessary. Serve hot.

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