Author Notes
This is a savory variation on standard rolled oats. Ricotta salata browns nice, oatmeal and thyme make for good fall flavors —abscrat
Ingredients
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3 cups
rolled oats, pref. gluten free
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4 ounces
ricotta salata
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2
cloves garlic, minced
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1/4 cup
brazil nuts, chopped
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2 tablespoons
butter
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2 sprigs
fresh thyme
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2 sprigs
chives
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3 cups
filtered water
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Dash
salt
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fresh ground black pepper
Directions
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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).
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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).
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Slice ricotta salata very thin and sautee in butter with minced garlic and brazil nuts until edges are browned.
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Add oatmeal and fresh herbs, cracked pepper and stir gently, but do not mix well.Best served hot.
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