AN UNUSUAL BREAKFAST OATMEAL DISH
| SERVES 4 |
| 2 tablespoons, peanut oil or butter 1 1/2 cups, steel-cut oats (not rolled) – rinsed and drained 1 tablespoon, minced or grated ginger 1 tablespoon, mustard seeds (brown or black are both fine) 3 cardamom pods 1 or 2 dried red chiles, like Thai chiles (optional) salt and freshly ground black pepper 2 1/2 cups, water 1/2 cup, grated dried unsweetened coconut 1/2 cup, chopped fresh cilantro, mint, scallions, or parsley - or a combination |
Put the oil or butter into a pot (with a tight-fitting lid, needed later) over medium-high heat. When the oil is hot or the butter is melted, add the oats and ginger and stir until the oats are coated. Add the spices and a pinch each of salt and pepper; stir until fragrant - just a minute or two.
Stir in the 2 1/2 cups of water, bring to a boil, and reduce the heat so that the mixture gently bubbles. Cook, undisturbed, until most of the water has been absorbed and holes begin to appear on surface - 5 to 7 minutes. Cover the pot, remove it from the heat, and allow it to stand for at least 10 (or up to 20) minutes.
Meanwhile, toast the coconut in a skillet over medium-low heat, shaking the pan and stirring until it is toasted and fragrant – this will take several minutes (watch carefully that it does not burn).
To serve, toss the coconut and cilantro into the finished oats, fluffing the mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.
Stir in the 2 1/2 cups of water, bring to a boil, and reduce the heat so that the mixture gently bubbles. Cook, undisturbed, until most of the water has been absorbed and holes begin to appear on surface - 5 to 7 minutes. Cover the pot, remove it from the heat, and allow it to stand for at least 10 (or up to 20) minutes.
Meanwhile, toast the coconut in a skillet over medium-low heat, shaking the pan and stirring until it is toasted and fragrant – this will take several minutes (watch carefully that it does not burn).
To serve, toss the coconut and cilantro into the finished oats, fluffing the mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.
Recipe adapted from: a recipe by Mark Bittman, published in the New York Times, February, 2009
