SERVES 4
I make this with chopped herbs, lemon, and, in this case, whole oats gently cooked. I like to use oats because they are soil supporting—good for us, good for the landscape. They’re especially delicious when served with fresh ricotta, made with grass-fed milk if you can find it.
1 cup rolled oats
2 cups water
4 shallots, minced
8 large bunches parsley, minced
4 bunches mint, minced
8 sun-dried tomatoes, finely chopped
1 teaspoon nutmeg
1 teaspoon cumin
½ cup lemon juice
¼ cup olive oil
Salt
Pepper
Homemade ricotta cheese (optional; recipe follows)
For the oats, warm a sauté pan over medium-high heat. Layer ½ cup of the oats evenly, and toast until golden brown, stirring constantly for 10 minutes. Let cool.
Heat the water in a saucepan over medium heat. Add the rest of the oats. Simmer for 5 minutes until the oats are cooked and fully tender. Strain the excess water and cool the oats at room temperature. Once cooled, mix the cooked and toasted oats together.
Combine the shallots, parsley, mint, sun-dried tomatoes, spices, lemon juice, and olive oil. Add to the oat mixture and mix well. Season with salt and pepper. Serve with or without the ricotta.