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Steel-Cut Oatmeal Pilaf

Ingredients

1 cup	Steel Cut Irish Oatmeal
3 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
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 salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
1 cup	red bell pepper, diced Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
1/4 teaspoon	red pepper flakes Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95

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.