Oat Risotto with Poached Egg

Steel cut oats have long been a staple in my diet – oatmeal is low on the glycemic index and full of soluble fiber, which helps keep me full & pleasant to be around. I roll them into my Energy Balls, I make them with cinnamon and fruit for breakfast & I add a bit to my smoothies, but lately I’ve been experimenting with savory versions.

Steel cut oats are really easy to cook risotto-style. The nutty texture has the same chewy mouth-feel as rice and the neutral flavor can be seasoned in endless ways. After trying a few variations, I found bliss in this combination: oat risotto studded with sautéed red peppers and edamame, topped with a poached egg.

This recipe serves four, but the proportions are easy to reduce.

Ingredients:

1 cup steel cut oats
1 cup vegetable or chicken broth
2 cups water
2-3 dashes soy sauce
1 tablespoon olive oil
1-2 cloves garlic, chopped
1/2 red bell pepper, diced
1/4 cup frozen shelled edamame, thawed
4 medium eggs
Sea salt and freshly cracked pepper
Sriracha sauce (optional)

Directions:

In a large pot, bring water and broth to a boil. (You can omit the broth and just use 3 cups of lightly salted water, but I love the umami notes that a quality broth brings to this dish). Add the oats, reduce heat to low and cook uncovered for 20-25 minutes, stirring occasionally. If the oats get too thick, just add a little water & keep stirring.

While your oats are cooking, heat olive oil in a skillet over medium heat and sautée garlic, peppers & edamame ’til tender & lightly browned (about 10 minutes).

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When oats are nearly done, add the soy sauce & sautéed veggie mixture and stir well to combine. Now it’s time to poach those eggs.

A note on poaching eggs: I prefer to poach multiple eggs in a small saucepan with just enough water to cover the eggs (crack them gently & slip them into the water), cooked slowly over medium-low heat. When I’m in a hurry, though, 1 minute in a teacup with 1/4 water in the microwave makes for a surprisingly well-poached single egg. PLEASE put a saucer over the top of the teacup if you microwave yours. I’ve created some pretty impressive eggsplosions when I forgot to cover mine.

Once eggs are poached, it’s time to plate. Spoon half a cup of oat risotto on each plate, top with an egg & season to taste with salt, pepper and sriracha. Dig in.

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Try it and let me know what you think! You’ll never look at oatmeal the same way again.

2 thoughts on “Oat Risotto with Poached Egg

  1. Helena

    This was freaking amazing!

    I read the recipe before my morning run so the whole time I was thinking of how yummy this was going to be.

    This is one recipe I’ll keep handy. Thank you so much for sharing. Next time I’ll not inhale it. A 1/4 cup goes by fast fast when you’re starving.

    Reply
  2. Pingback: Breakfast Quinoa with Roasted Sweet Potatoes | Pynk Fitness - wellness for the alternative athlete

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