Click here for all the recipes from Chef Lisa Wilby’s “cooking local” workshop including Savoury Kale & Oat Groats, Fereekah Pilaf, Quinoa Salad and Barley Risotto!
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Instructions
- Heat 1 tablespoon oil and a pat of butter in a medium saucepan over medium heat until hot but not smoking.
- Add onion and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes.
- Stir in oat groats; cook 1 minute.
- Add stock, 1 cup water....
- ...and sea salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
- Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking.
- Add remaining garlic; cook untill garlic begins to turn golden, about 30 seconds. Stir in leek, kale & carrots; cook, stirring, until softened, about 3 minutes. Stir kale mixture into groats.
- Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red pepper flakes. Garnish with cheese, and serve with lemon wedges.
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