Steal-Cut Oats Pilaf

[ezcol_1third]steel-cut-oats-pilaf-gluten-free-my-body-my-kitchen-square-300x300[/ezcol_1third]Made with steel-cut oats and spices, this fragrant pilaf is a great addition to a savory breakfast or even as an excellent substitute for rice in other meals.  Try it for your next meal prep!  This recipe is naturally gluten-free, vegan and freezer-friendly.[ezcol_2third_end][/ezcol_2third_end]
Prep time: 10 minutes Cook time: 15  minutes Inactive: 20  minutes Yield: Serves 5 | Serving Size: 1 Cup

2 1/2 Cups Water
1 1/4 Steel-Cut Oats, uncooked
1 Cup Red Onions, chopped
1/2 Cup Green Onions, chopped
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tsp Coconut Oil
1 Tsp Cumin
1 Bay Leaf
Green Onions and Red Onions, chopped for garnsih
Salt & Black Pepper to taste

1. In a skillet, heat oil over high heat.  Add oats and toast for about 5 minutes; occasionally stir oats so that they toast evenly and oil is evenly distributed.
2. Add chopped red onions, cumin, garlic and cook for about 5 minutes.  Add water, bay leaf and red pepper flakes.  Bring to a boil, then reduce to a simmer.  Cook uncovered and undistributed for about 5 to 7 minutes until most of the liquid is absorbed and holes appear on the surface.
3. Add green onions, cover skillet and remove from heat; let oats sit for 15 to 20 minutes.  Fluff oats with fork; add salt and pepper to taste.

Nutrition per 1-Cup serving : 201 Cals; 32g Carb; 5g Fat; 7g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer




About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

Leave a Reply

Your email address will not be published. Required fields are marked *