CHILDREN'S RECIPE: Kid Friendly Oatmeal Pilaf
1 T Butter
1 Small Onion minced
2 Cups Natural Chicken Stock
1 Cup Water
1 Cup Steel Cut Oats
1 Carrot Grated
½ Cup Chopped Broccoli
1/2 Cup frozen sweet peas
2 t Grated Parmesan
Salt and pepper
Method of Preperation:
In 3-quart saucepan, heat butter over medium heat. Add onions; cook about 5 minutes or until softened. Add broth and water; heat to boiling. Gradually stir in oats. add carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
Stir in peas, and broccoli, cook 3 to 4 minutes, stirring occasionally.
Remove pilaf from heat. Stir in parmesan and a bit more butter, adjust seasoning.
FAMILY RECIPE: Oatmeal Risotto with Beef Short Rib
1/2 cup extra-virgin olive oil, plus more for drizzling
1 Spanish onion, finely minced
1.5 cups Steel Cut Oats
Kosher salt and freshly cracked black pepper
About 5 cups chicken stock
2 tablespoons butter
Heavy Drizzle of truffle Oil
1/2 cup fresh basil leaves, torn
1/2 cup grated Parmigiano-Reggiano
4 ea 5 Oz Piece Braised Beef Short Rib
Method of Preparation:
Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 15 minutes total.
Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, truffle oil and cheese and a drizzle of olive oil. Top with heated tender cooked Short Rib.