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Apr. 21st, 2015 09:08 pmAvenotto
Most folks are at least familiar with risotto, the Italian rice dish. It's rather labor intensive, it's creamy texture coming from the nonstop stirring as it cooks. Lesser known are farotto and avenotto made from faro (an ancient wheat & therefore out for this writer who has celiac disease) and oats respectively. Bob's Red Mill is selling a quick cook steel cut oats, which like Minute Rice is parboiled then dried so in essence, we're just finishing the cooking process.
Mushroom Avenotto
I start with an assortment of mushrooms sliced & sweet onion. The onion goes down in coconut oil till just translucent, and then the mushrooms till the give up their moisture. Then I pull them and put off to the side. A bit more coconut oil and then chicken marinated for fajitas goes down and when that's about 1/2 way cooked thru, I add back the mushrooms & onion, add some garlic, coarsely chopped red & yellow bell peppers and asparagus & stir in a cup of the quick cook steel cut oats. Then I start stirring in either mushroom, veggie or chicken stock a bit at a time and keep stirring as its absorbed till all is cooked through. Keep getting the stuff off the bottom so it doesn't scorch. That takes about 10 minutes over medium heat. It'll take 2 to 2 1/4 cups of broth. If you use plain steel cut oats it'll be 45 minutes to cook through. McFrugal's routinely caries the Bob's Red Mill, as does Costco.
Because this is oat & not rice, it's higher in fiber & lower in a glycemic index, so friendlier for diabetics than risotto. You can work in shaved Parmesan while cooking or top with some when serving. Serve with a salad and a nice dry white wine (I like a Pinot Gris, a Fumé Blanc or a Viognier). Leftovers will keep for about a week.
Most folks are at least familiar with risotto, the Italian rice dish. It's rather labor intensive, it's creamy texture coming from the nonstop stirring as it cooks. Lesser known are farotto and avenotto made from faro (an ancient wheat & therefore out for this writer who has celiac disease) and oats respectively. Bob's Red Mill is selling a quick cook steel cut oats, which like Minute Rice is parboiled then dried so in essence, we're just finishing the cooking process.
Mushroom Avenotto
I start with an assortment of mushrooms sliced & sweet onion. The onion goes down in coconut oil till just translucent, and then the mushrooms till the give up their moisture. Then I pull them and put off to the side. A bit more coconut oil and then chicken marinated for fajitas goes down and when that's about 1/2 way cooked thru, I add back the mushrooms & onion, add some garlic, coarsely chopped red & yellow bell peppers and asparagus & stir in a cup of the quick cook steel cut oats. Then I start stirring in either mushroom, veggie or chicken stock a bit at a time and keep stirring as its absorbed till all is cooked through. Keep getting the stuff off the bottom so it doesn't scorch. That takes about 10 minutes over medium heat. It'll take 2 to 2 1/4 cups of broth. If you use plain steel cut oats it'll be 45 minutes to cook through. McFrugal's routinely caries the Bob's Red Mill, as does Costco.
Because this is oat & not rice, it's higher in fiber & lower in a glycemic index, so friendlier for diabetics than risotto. You can work in shaved Parmesan while cooking or top with some when serving. Serve with a salad and a nice dry white wine (I like a Pinot Gris, a Fumé Blanc or a Viognier). Leftovers will keep for about a week.
