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Savory Steel Cut Oats Recipes

post #1 of 12
Thread Starter 

I really like to make savory entrees with steel cut oats instead of rice or other grains. I like that they are very high in fiber and protein.

 

Below is a recipe I LOVE to make all the time with steel cut oats. I am in need of other savory oat recipes and would love to hear about how you use oats in a savory way!

 

Please comment with recipes!!

 

 

Unstuffed Pepper

 

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Serves: 4
Difficulty: Easy

INGREDIENTS

3 Tbsp olive oil
3 cloves garlic, thinly sliced
½ cup Spanish (yellow) onions, medium dice
½ cup green bell peppers, medium dice
½ cup red bell peppers, medium dice
½ pound raw ground turkey
1 cup steel cut oats
½ cup canned diced tomatoes with juice
1 ½ Tbsp tomato paste
2 ¾ cups water

Spices (combine spices in small bowl)
1 tsp basil
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp oregano
½ Tbsp parsley
½ tsp salt

INSTRUCTIONS

In a medium sauce pot, heat the oil on medium heat.  Add the garlic, and cook until golden brown.  Add the onions, and cook until they are translucent.  Add the peppers, and stir until all of the peppers are coated in oil.  Add the ground turkey and season using half of the combined spices.  Cook the turkey all the way through, until it reaches 165⁰ F. 

Add the oats and the remainder of spices, and stir well.  Add the tomato paste, diced tomatoes, and water, and stir well.  Bring to a boil, and lower heat to low.  Simmer uncovered for 25 minutes or until the oats are cooked (the liquid will begin to turn creamy and the oats will go from being crunchy to chewy).  Stir every 3 minutes to prevent the oats from sticking.

SERVING SUGGESTION

Sprinkle with shredded Pecorino Romano cheese and freshly chopped parsley.

post #2 of 12

That's interesting. I love them as a hot sweetened cereal but never tried using as a savory. I've been meaning to look into using them in bread.

 

Maybe some kind of  cheesy bake with ham and broccoli or asparagus.  Or with caramelized onions and mushrooms for a pilaf or risotto type of dish. Or in place of barley in a soup.

 

I really like tabouli but I'm not sure about the texture of the oats when cold. 

post #3 of 12

I use them in place of bread crumbs in meatballs and meatloaf. I grind them in my spice mill  to a fluffy flour. They really make for a light juicy meatball/loaf.

post #4 of 12

Great ideas, I never thought of using oats as a savory ingredient either. I've used it for breakfast a few times but am still very unfamiliar with them. This is inspiring me to experiment some more with them. 

post #5 of 12

Interesting.  I'm trying to picture the results but not very successfully.  Is it more of a risotto like product, or more like a Mexican Picadillo.

post #6 of 12
Quote:
Originally Posted by MaryB View Post
 

I use them in place of bread crumbs in meatballs and meatloaf. I grind them in my spice mill  to a fluffy flour. They really make for a light juicy meatball/loaf.


More and more, I've been noticing oats replacing bread crumbs in meatloaf and meatballs (as Mary mentioned), in low carb and diabetic recipes.  I will have to give it a go.

post #7 of 12
I use oats ground to flour in a chocolate cake. Very tender since oat is low gluten. Taste a little oaty but we like that
post #8 of 12

I make variations of brown rice pilaf several times a week. When I do, I cook steel cut oats separately and then add them into the pilaf. I am hooked on oats, they make a great addition and are good for me at the same time. It's a real win/win.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 12
A staple in my dry pantry.
Usually cook overnite in crock pot with spices and dried fruit for a really great breakfast.
Toss in a handful of toasted nuts add a splash of almond milk and boom there you go!

This idea of grinding to a flour and using in savory dishes is genius!
Def tossing some in my small processor and giving it a whirl sometime soon!

Thanks!

mimi
post #10 of 12
Quote:
Originally Posted by flipflopgirl View Post

A staple in my dry pantry.
Usually cook overnite in crock pot with spices and dried fruit for a really great breakfast.
Toss in a handful of toasted nuts add a splash of almond milk and boom there you go!

This idea of grinding to a flour and using in savory dishes is genius!
Def tossing some in my small processor and giving it a whirl sometime soon!

Thanks!

mimi

 


@flipflopgirl. Big oatmeal breakfast fan here too. Have it almost every morning with sliced peaches, blueberries or strawberries. I'm trying to eat healthier, and low carbing.

post #11 of 12

Mom always used them whole in meatballs. I did not care for the texture of biting into a whole oat so one day I ground them and haven't looked back. I love a bowl of oatmeal but in some things having it whole detracts from the rest like in meatloaf/balls

post #12 of 12

Rice porridge takes a while to cook. So my grandmother used to use oatmeal instead to make a quick breakfast. Instead of the sweet stuff, she would use sliced or ground meat (usually beef). It's tasty and hearty.

 

I can't really be bothered to cook breakfast in the morning nowadays as I usually run out the door. So, I keep quick cooked oats at work. Add some hot water, microwave for 40 seconds. When the oat is done, I stir in a packet of miso (the ones you use for instant miso soup).

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