I don’t like rice much. So I end up using every other type of grain imaginable to make rice-style dishes! Here we have whole oat groats cooked in stock on the hob for an hour and a half, topped with pork meat balls cooked with the last of the winter vegetables – leeks and broccoli.
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When you cook whole oats like this they give that same creaminess we associate with porridge. So as I taste I’m getting creamy, stock-rich and chewy in the same mouthful.
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Do you cook with whole oat groats?