Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.

    Advertisement
  • Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.

  • Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

Cook's Notes

Oat groats are sold at health-food stores.

Reviews (2)

82 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 26
  • 2 star values: 25
  • 1 star values: 6
Rating: Unrated
01/19/2011
This is a great recipe! I did add a few things to it to make it more flavorful. First, I added 1/2 tablespoon butter right before I added the groats. I added the following after step 1 and before step 2: more salt (to taste), 1/2 tablespoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon paprika. In the future I'll add the carrots after the groats have been cooking 15 min so they aren't mushy. Made this recipe twice, once with kale and once with oven-roasted broccoli. Both were delicious!
Rating: Unrated
01/19/2011
This is a great recipe! I did add a few things to it to make it more flavorful for my family. First, I added 1/2 tablespoon butter right before I added the groats. I added the following after step 1 and before step 2: more salt (to taste), 1/2 tablespoon dried thyme, 1 teaspoon dried parsley, 1/2 teaspoon paprika. I have made this recipe twice, once with kale and once with oven-roasted broccoli. Both were delicious!