Vegetable - Oat Carrot Pilaf 

A sweet comforting stuffing - like side dish. Allow time to soak the oats and you'll be rewarded with healthy digestion and a deep rich taste!

Here it is For a Crowd!
Assuming each recipe is 12 - 1 cup servings and 3 recipes will bake nicely in a hotel pan.

Each hotel pan (serving 36):
Allowing an 8-10 hour soak:
6 c whole oats (oat groats) with
about 1/4 c yogurt
cover with water by a couple of inches.

In covered hotel pan in the convection oven saute:
3 stick unsalted butter
6 diced onions
3 lb diced carrots (through the french fry blade on bosch food processor)
3 T salt
until soft and golden.
450* 60 minutes

Add and Saute briefly:
some diced celery, if you have it.

Boil:
5 c fresh water (I used 6 c and it was too wet)
Pour into roasted vegetables along with the rinsed oats.

Bake in the oven at convection roast 350* 60 minutes until the oats are tender.

Let rest 15 minutes then stir in a little lemon juice and season more with salt and pepper to taste.
Early in the day soak on the counter:
2 c whole oats (oat groats) with
a dollop of yogurt
cover with water by an inch.

In 5 qt casserole - style allclad pan saute:
1 stick unsalted butter
4 diced onions
1 lb diced carrots
1 T salt
until soft and golden.

Add and Saute briefly:
some diced celery, if you have it.

Add the well rinsed soaked oats and
2 c fresh water

Bring to a boil, cover then bake in the oven at convection 350* 30-35 minutes until the oats are tender.

Let rest 5-15 minutes then stir in a little lemon juice and season more with salt and pepper to taste.

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