Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oat Groats Pilaf
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- #93083
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 teaspoons olive oil, divided
1 cup oats, whole groats
1 medium onion, chopped
1 cup sliced mushrooms
2 cups chicken or vegetable broth
1/4 teaspoon black pepper
1 dash salt, to taste
2 tablespoons minced fresh parsley
2 medium tomatoes, diced
directions
Heat 1 teaspoon of the oil in a heavy, medium saucepan and stir in the oat groats. Cook the groats, stirring them for about 3 minutes to toast them. Add the remaining olive oil and onion and saute the mixture for about 3 minutes, until the onion is soft. Add the mushrooms and cook the mixture for another 3 minutes or until mushrooms are soft.
Add the broth, pepper and salt. Bring the mixture to boil, reduce heat, cover and simmer the pilaf for about 40 minutes, stirring occasionally.
Remove the pilaf from the heat, stir in parsley. Season with lemon juice, if desired. Garnish with tomatoes.
added by
Kaytja
nutrition data
220 calories, 6 grams fat, 33 grams carbohydrates, 10 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
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