Best 2 Coconut Oat Pilaf Recipes
Coconut oat pilaf is a delicious and versatile dish that can be enjoyed as a breakfast cereal, a side dish, or even a main course. With its creamy, nutty flavor and delicate texture, this dish is sure to please everyone at your table. It is packed with flavor and nutrients, making it a great choice for a healthy and hearty meal. Whether you are looking for a quick and easy weeknight dinner or a special occasion dish, coconut oat pilaf is sure to be a hit. So why wait? Gather your ingredients and let's get cooking!
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COCONUT OAT PILAF
The narrow spectrum of highly sweetened morning food is limiting and ultimately boring. This coconut oat pilaf, which most folks might think of as an evening dish, is spicy and aromatic. And it will change the way you think about oatmeal.
Provided by Mark Bittman
Categories quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.
- Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.
- Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 16 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 123 milligrams, Sugar 1 gram
COCONUT OAT PILAF
Steps:
- 1. Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two. 2. Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes. 3. Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.
Tips:
- Always use fresh, high-quality ingredients.
- Rinse the oats thoroughly before cooking to remove any bitterness.
- Toast the oats in a dry pan over medium heat for a few minutes to enhance their flavor.
- Use a variety of vegetables in your pilaf, such as carrots, celery, onions, and bell peppers.
- Add some fresh herbs, such as cilantro or parsley, for a pop of flavor.
- Serve the pilaf hot or cold, as a side dish or main course.
Conclusion:
Coconut oat pilaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover rice, and it's also a healthy and affordable meal. With its creamy coconut flavor and nutty oats, this pilaf is sure to please everyone at the table.
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