Groat Pilaf Recipe
1 cup groats
3 cups vegetable or meat stock
1 cup flavorful beer (optional; use 4 cups stock if not using)
2 tbsp organic Canola oil
1 medium fennel stalk, diced
1 large leek, sliced in rings (tender white and green parts)
2 green onions, diced (tender white and green parts)
1 large shallot, diced
4 cloves garlic, diced
1 carrot, diced
1 rib celery, sliced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, sliced
1 tbsp cultured butter (often labeled as European butter)
1/2 cup dry red wine
2 tbsp fennel fronds, chopped
Sea salt and freshly ground pepper, to taste
1 cup Smoky cheese (smoked gouda, smoked Swiss, etc.), grated
1 green onion, diced (green part only)
More cheese, grated
Follow the recipe above for Groats Oatmeal, but replace the water with stock and beer (if using). Set cooked groats aside.
Sauté the fennel stalk, leek, onions and shallot in the oil over medium heat for about 5 minutes. Add garlic, carrot and celery, stirring occasionally, and sauté for another 5 minutes. Add mushrooms and butter. Once the butter is melted, pour red wine over the mixture. Cook for 5 minutes more, stirring occasionally and scraping the bottom of the pan to incorporate the browned bits. Season with fennel fronds, salt and pepper.
Preheat oven to 375 degrees. Combine vegetables and groats, and spread in a baking dish. Bake for 25 minutes. Sprinkle with cheese and bake another 3 to 4 minutes. Serve with a sprinkle of cheese and green onion. Serves 6 as a side dish.
Read More: To learn more about the health benefits of oats and how to implement them in your diet, check out 7 Hearty Oatmeal Recipes.