1 cup oat groats
1 cup dried black-eyed peas
½ cup finely chopped pitted green olives (about 4 ounces)
½ cup finely chopped dry-pack sun-dried tomatoes
1 garlic clove, minced
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon minced fresh oregano leaves
2 teaspoons pomegranate molasses
½ teaspoon red pepper flakes
½ teaspoon grated nutmeg
1. Soak the oat groats in a big bowl of cool water for at least 8 and up to 16 hours. Do the same thing with the black-eyed peas.
2. Pour the oat groats into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender if still with a little tooth, about 45 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
3. As the groats cook, drain the black-eyed peas in a colander and pour them into a second saucepan and cover with a good amount of water. Bring to a boil over high heat, then reduce the heat to low and simmer until tender, about 45 minutes. Drain these as well in a colander in the sink, cooling them off with tap water, too.
4. Pour the groats and the black-eyed peas into a big bowl. Add everything else: the olives, sun-dried tomatoes, garlic, oil, vinegar, oregano, pomegranate molasses, red pepper flakes, and nutmeg. Toss to serve.
SERVES 4
Active time: 15 minutes
Total time: 1 hour, plus soaking the groats and peas for at least 8 hours
Make ahead: Store, covered, in the fridge for up to 4 days.
Save time: Substitute 2 cups cooked oat groats.
MAKE IT EASIER!
TESTERS’ NOTES