Author Notes
This is a savory variation on standard rolled oats. Ricotta salata browns nice, oatmeal and thyme make for good fall flavors —abscrat
Continue After Advertisement
Ingredients
-
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
-
Dash
salt
-
fresh ground black pepper
Directions
-
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).
-
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).
-
Slice ricotta salata very thin and sautee in butter with minced garlic and brazil nuts until edges are browned.
-
Add oatmeal and fresh herbs, cracked pepper and stir gently, but do not mix well.Best served hot.
See what other Food52ers are saying.