Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This recipe was adapted from the Oat Cuisine Cookbook. I spiced it up a bit for a more southwestern taste. I fix this instead of Spanish rice.

Ingredients Nutrition

Directions

  1. In a medium saucepan, heat the olive oil.
  2. Add garlic and minced onion.
  3. Cook until soft.
  4. Add remaining ingredients.
  5. Bring to a boil over medium high heat.
  6. Cover, reduce heat and simmer for 1 hour until the oats are tender and liquid is absorbed.
  7. Stir occasionally while cooking.
  8. Remove from heat and let stand, covered, 5 minutes before serving.
Most Helpful

For the health value, this is excellent. It tastes very close to regular Spanish rice. It was very mild, to our taste, so next time I will use Rotel, probably the Mexican version with lime and cilantro. Normally rice offers so little nutrition, but this is packed with fiber to lower cholesterol, and helps get to 25 g of fiber a day. Thanks for posting, Paula. Made for I Recommend Tag.

KateL December 13, 2008

Excellent!! A fantastic new twist to a take on Spanish rice...the groats come off somewhat like a cross between brown rice and quinoa - they add a tender yet crunchy, nutty quality to the dish. Their chewiness is what made the biggest and most pleasant impression on me. I LOVED this this idea (!!!) - and like another reviewer suggested, my mind began to race with other ways to experiment with this wonderful grain!! This spicy dish was a wonderful introduction to endless possibilities!! I happened to have on hand a can of diced tomatoes that already had "zesty Jalapenos" added and as I am a fan of spice I added a heaping teaspoon of Chipotle also. Did I already say that I LOVED this dish??!!...SOOOO good... different and creative. "Oatmeal" is not just for breakfast anymore!!! Thank you Paula G for sharing this - once again... I Loved It!!

free-free May 31, 2007

This was an unusual dish, and I liked it. It's great as is, and I can imagine a little experimentation down the line.

justcallmejulie April 10, 2005