Coconut Oat Pilaf

By Mark Bittman

Published February 17, 2009

  • Francesco Tonelli for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(55)
Comments
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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.

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Ingredients

Yield:4 servings

  • 2 tablespoons peanut oil or butter

  • 1 ½ cups steel-cut oats (not rolled), rinsed and drained

  • 1 tablespoon minced or grated ginger

  • 1 tablespoon mustard seeds (brown or black are both fine)

  • 3 cardamom pods

  • 1 or 2 dried red chilies, like Thai (optional)

  • Salt

  • freshly ground black pepper

  • ½ cup grated dried unsweetened coconut

  • ½ cup chopped fresh cilantro, mint, scallions or parsley, or a combination

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 252 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 16 grams fat; 5 grams fiber; 123 milligrams sodium; 5 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Stir in 2 ½ 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. Step 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.

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Ratings

4 out of 5
55 user ratings
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Comments

Tom Alberti

This is the easiest most delicious Oats I've ever tasted. I'd rather this savoury version on top of the sweet more common one. I've added some Chia seeds at the end of stage 2, after it rested covered for 7 minutes and left it covered for 5 minutes longer.
It's really good paired with wilted Greens (Kyle, Spinach, Green Beans, Asparagus, Broccoli and Leek, pan fried with some Garlic and raisin/Gojy berries/ dried Cranberries), sunny side up egg and ricotta cheese.

Fred

Is AI writing these recipes? Find a lot of recipes where ingredients do not match the method of cooking. This one has mustard seeds in the ingredients list, but no information on which part or when to use in the method, or not use them at all. Feels incomplete.

myraf

Looks like a nice way to cook millet too.

Mac

Delicious base! But definitely needs to be bumped up with some greens, chopped tomato and a fried egg.

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