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.
|
|
Cookbook Home | About | Search |