savory oatmeal with ricotta salata, brazil nuts and thyme

By • November 14, 2010 • 1 Comments

4 Save


Author Notes: This is a savory variation on standard rolled oats. Ricotta salata browns nice, oatmeal and thyme make for good fall flavors abscrat

Serves 8

  • 3 cups rolled oats, pref. gluten free
  • 4 ounces ricotta salata
  • 2 cloves garlic, minced
  • 1/4 cup brazil nuts, chopped
  • 2 tablespoons butter
  • 2 sprigs fresh thyme
  • 2 sprigs chives
  • 3 cups filtered water
  • dashes salt
  • fresh ground black pepper
  1. Add salt to water and bring to a roiling boil. Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal).
  2. Add oats and simmer until porridge consistency is achieved. Set aside and let cool(this is also a good recipe for using up leftover oatmeal).
  3. Slice ricotta salata very thin and sautee in butter with minced garlic and brazil nuts until edges are browned.
  4. Add oatmeal and fresh herbs, cracked pepper and stir gently, but do not mix well.Best served hot.
Jump to Comments (1)

Tags: comfort food, gluten-free, savory

Comments (1) Questions (0)

Default-small
Default-small
About_2

almost 4 years ago Rita Banci

This tastes good and I have a crush on ricotta salata! :P