More savory oats....

[osodecanela]

Paella sounded good tonight. Rice did not.

I avoid rice as a general rule. Very high simple carb, even brown. Not a great glycemic index. So out came the quick cook steel cut oats.

A little coconut oil went down in a Dansk casserole and the pound of hot sausage got browned, then a diced onion went down into the renderings and when translucent, 1/2 lb of slice crimini mushrooms joined, followed by deglazing the casserole with a bit of Reisling. Two cups of oats added to brown a little bit, then a qt of chicken stock added on the stove top with a large pinch of saffron. While it came to a simmer, the slice sausage was added back, some Chicken salzada added, & 1/2 lb of bay scallops & last a chopped orange bell pepper, then into a 325 degree oven. 35 minute later supper was served wih leftovers sufficient for dinner for two tomorrow & Wednesday as well.

LJ had seconds. First said it was delicious and then asked what it was. I'm pleased and satisfied with my culinary efforts. Moreover, I'm happy producing food that's safe for me to eat and healthy and tasty for my husband, which sadly is no easy feat.

Comments

[artkouros.livejournal.com]

Sounds fantastic. I've been experimenting with savory oats - without great success so far.

[osodecanela.livejournal.com]

Goggle avenotto and you'll find a bunch of recipes. Unfortunately, most of them will be in Italian.

[furr-a-bruin.livejournal.com]

Can't help it - I like rice. I just have to keep my portion control in effect. ;)

[osodecanela.livejournal.com]

I like rice too. I still keep it to a minimum because of its glycemic index.

[bitterlawngnome.livejournal.com]

What's your experience with posole?

[osodecanela.livejournal.com]

Generally positive. Latin cuisines being more corn based are generally safer than most for celiacs like me. I've made the classic stew several times at home and like it, but making it from dried posole kernel takes a very long time to cook. I was using red and blue posole I picked up in Albuquerque. What I find is that grain is not as much a flavor sponge as others can be. Quinoa, amaranth, oats in my experience seem to take on other flavors while posole and buckwheat, not so much.

[bitterlawngnome.livejournal.com]

I was also wondering about the GI. It seems I can eat a cup and a half without spiking the blood sugar, which really surprised (and PLEASED) me.

[osodecanela.livejournal.com]

According to what I've read, glycemic indexes under 55 are considered low and hominy comes in at 40. For steel cut oats, 42-50 depending on the brand, rolled oats 50-60 and instant oatmeal comes in at a whopping 83.