Oatmeal…it’s NOT just for breakfast anymore.
I must confess that I’m not a big fan of oatmeal. I don’t dislike it but I don’t crave it either. I eat it 1-2x week because (a) it’s purportedly a cholesterol inhibitor and (b) it varies up my breakfast selections. The other day I had it for lunch.
On a recent episode of “Chopped”, one of the surprise elements in the dinner basket for the chef-contestants was oatmeal. I don’t remember the other ingredients because I was mesmerized that 2 of the 3 chefs turned the oatmeal into a “risotto”. Why hadn’t I ever thought of that? What a great way to eat oatmeal – and the variations are endless. Here’s what I came up with on my first try.
Ingredients
1/4 cup dried chanterelle mushrooms
1 cup of chicken broth
1/2 cup of oatmeal
1/2 tsp of minced garlic
1 tsp minced onion
few strips of sun-dried tomatoes
handful of spinach
cannellini beans
1/4 cup of feta cheese
a sprinkle of crumbled bacon to add a hint of smokiness
[To me, spinach, tomato, feta and the flavor of bacon is the 'holy trinity plus one'.]
Method
Heat broth and rehydrate mushrooms. Remove with slotted spoon and reserve liquid for oatmeal.
Saute onion, garlic, tomato, bacon and spinach. Add about 1/3 cup of cannellini beans.
Mix oatmeal with reserved broth and microwave on medium heat for 5 minutes.
Fold in vegetables and about 1/4 cup of feta cheese for additional creaminess. 
Finishing Touch. Because I like to add a hint of citrus to savory dishes to brighten them up, I zested some orange and gave a quick squeeze over the top with some of the juice.
So, did this dish go on the proverbial chopping block? It was pretty good, but I can’t say it was preferrable to the toothy quality of rice. And, as I said in the beginning…it’s not that I dislike oatmeal, I just don’t think I’ll be craving it, even in its new incarnation. But, hey, that’s me. Why don’t you try it?
21 Comments
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I would never have thought of that, but it surprisingly looks good
All my growing up years I had porridge every mnorning for breakfast, in fact my parents still have it every day, but now at lunch since they eat nothing but fruit until noon.This is a new way to get your oatmeal and there are so many possibilies.
I think this is fantastic idea Joan. I would never thought of eating oatmeal other then for breakfast.
It looks great Joan! I love the inventiveness!
I love oatmeal but hardly ever eat it because even though it’s healthy, I don’t enjoy it in healthy ways.
I always love to make “Oatmeal Cookies”
and when I make Oatmeal on stove top, I make it with whole milk, lots of sugar and when served piping hot a couple pats of butter mmmmm…
yeah not something I should eat daily if watching my weight…
This is a very different take on oatmeal! I don’t know If I can picture it as anything more than a breakfast item…interesting!
I remember you mentioning this and I just could not picture it….now I do. Only you to come up with such a dish. Amazing!
I agree that in this dish, it probably lacked the bite of rice but it was worth a try, for the sake of culinary education.
Exactly!
Joan, I’m not sure what type of oatmeal you used (probably instant/quick-cooking), but you may get a more pleasing texture if you try steel-cut Irish oats. They have a much firmer texture, and maybe you wouldn’t miss the rice as much. The drawback is that they take longer to cook.
Point well taken. Thanks.
Great creative push! Nice to see you test your skills – and I love your holy trinity plus one. I love oatmeal and never eat it. That is strange. My favourite place for it is on top of apple crisp. I had it for breakfast when I was young, and that is a really good memory. It is also good with ground meat. I learned that trying to stretch my protein dollar while in University and as a newly wed. I have not used it much, except I always make and have my homemade granola on hand. Thank you, for the push, Joan!
I didn’t mention in the post but I often use it as a filler (instead of breadcrumbs) like in meatloaf.
how did you ever think of using oatmeal….wow…it sounds incredible, all those wonderful ingredients!
Now you really have me thinking!!!
Joan
I am like you regarding oatmeal; but i would try this it sounds good! Have you ever tried bulgur, the unbleached coarse kind?
Actually, I have not. I will keep an eye out for when I go to the market.
Joan – you wrote this for me, right? I have to force myself to eat oatmeal (for its cholesterol lowering benefits). When I have it for breakfast, I add a few almonds or walnuts and put a little sea salt on it. Definitely not into the sweet breakfast thing. I am going to try your idea. I recently made risotto with pearled barley and asparagus, that was pretty good too.
LL
Girl, as much as I love traditional oatmeal, it’s never occurred to me to me to make it savory… sounds like an interesting combination.
What a great idea! I’m like you with oatmeal – I don’t really like it all that much, but I still eat it every once in a while for health benefits (and now for its nursing benefits). I will definitely have to try a savory version!
You know I’ve been eating oatmeal like a soup for years. I think most people don’t like oatmeal is because they get tired of the same old recipe.
I love your recipe, you think out of the box
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