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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe was adapted from the Oat Cuisine Cookbook. I spiced it up a bit for a more southwestern taste. I fix this instead of Spanish rice. Ingredients:
1 teaspoon extra virgin olive oil |
1 (15 ounce) can diced tomatoes (low sodium if available) |
1 teaspoon chili powder |
2 garlic cloves, minced fine |
1 medium onion, chopped |
2/3 cup whole oats (groats) |
2 cups water |
Directions:
1. In a medium saucepan, heat the olive oil.
2. Add garlic and minced onion.
3. Cook until soft.
4. Add remaining ingredients.
5. Bring to a boil over medium high heat.
6. Cover, reduce heat and simmer for 1 hour until the oats are tender and liquid is absorbed.
7. Stir occasionally while cooking.
8. Remove from heat and let stand, covered, 5 minutes before serving.
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