I know y’all like ‘but porridge is sweet’, and you’d be right…until now. Oats can be enjoyed just like quinoa, rice or buckwheat in many recipes. Just because your mum used to cover them in honey, doesn’t mean you can’t enjoy them in a savoury dish too. To confuse you more, this is a breakfasty dish – but also great at lunch or as a side for dinner. Oats are a great source of soluble fibre that will keep you regular and lower cholesterol. The beta-glucan fiber found in oats helps regulate your appetite for up to 4 hours too, so you’re less likely to be snacking.
Once you make this, you’ll wonder why you haven’t been having it for years. Expect to start seeing it on restaurant menus soon! *2016 prediction*
Recipe
SERVES: 2
INGREDIENTS:
- 1 tsp coconut oil or organic butter
- 1 onion, diced
- 1 good quality veggie stock cube + ¾ cup boiling water OR ¾ cup homemade stock
- 1 ¼ cups water
- 2 soft-boiled eggs, halved
- 1 cup rolled or quick oats (gluten free, as needed)
- 1 cup grated or spiralized zucchini
- 1/2 tsp Shichimi togarashi or a mix of dried chilli + sesame seeds (optional)
- dill or fresh basil to garnish
Tip: Double the recipe and save leftovers as a delicious side dish.
METHOD:
- Heat the oil or butter in a saucepan over a medium heat
- Add the onion and sauté for 3 minutes until soft.
- Add the oats, stock and all the water.
- Cook for 6-8 minutes until the liquid has been absorbed.
- Remove from heat and stir through zucchini.
- Divide between two bowls and top with egg halves, fresh herbs and spices.
