1 1/4 cups water
1 cup oat groats
1/8 teaspoon salt
Cook the oats: Bring the water to a boil and stir in oats and salt. Return to a boil, then reduce to medium-low heat and cover. Cook till oats are tender-chewy, about 30 or 40 minutes. Remove from heat and set aside to steam.
1 tablespoon olive oil
1/2 cup chunked walnuts
3 teaspoons fresh thyme, chopped
1/2 cup pitted green olives, coarsely chopped
1$ teaspoon salt
1/4 teaspoon black pepper
2 teaspoons red wine vinegar
3/4 cup Gorgonzola or other blue cheese, crumbled
Heat the oil in a medium sized skillet until it ripples. Add walnuts and 2/3 of the thyme, then stir over medium heat for about 3 minutes till they are fragrant. Add cooked oats, olives, salt & pepper. Stir and cook a couple minutes till heated through. Adjust salt, sprinkle with vinegar, and remove from heat. Quickly toss in most of the cheese until it begins to melt. Top with the rest of the cheese and the last of the chopped thyme.
Serve immediately with sauteed greens and steak or tuna.
Note: Other grain “berries”–wheat, rye, spelt, barley, kamut, etc.–can be used instead. Similarly, oat groats can be used in recipes calling for barley, spelt, wheat berries, and so on.
Adapted from Maria Speck, Ancient Grains for Modern Meals