This recipe appears in:The Golden Spurtle World Porridge Making Championship in Scotland Grinning Bowls of Oatmeal This Week in Recipes
Last week on NPR, Mark Bittman recommended savory oatmeal like it ain't no thang. "At lunch, you might have that same bowl of oatmeal, with perhaps um, oh I don't know, scallions and soy sauce on top, which would be very Asian, but still pretty good... Oh, my God, it's great."
Holy cats, savory oatmeal?! He can't just casually combine those two words and not expect an onslaught of gasps and hyperventilating. Of course, the Twittersphere was all atweet about it and suggested we try it. As senior oatmeal bureau chief, I was assigned the case.
Conclusion: Not gross. At all. In fact, it became more of a gooey sticky rice mass with crispy scallions folded inside. Not quite congee, the savory Asian rice porridge, but thinking about it in that possibly more familiar context could stop your head from hurting. For a soupier version, just add more water. Really, you'll forget it was ever oatmeal. The recipe, after the jump.
- 1 cup rolled oats (steel cut is my personal recommendation)
- 2 cups water
- 2 teaspoons soy sauce
- 1 tablespoon scallions for stirring, 1 teaspoon for garnish
- A couple shakes of sea salt
1. Combine water, salt, and oats in a medium saucepan and turn the heat to high. When the water boils, turn to low and cook, stirring frequently, until the water is just about absorbed (about 5 minutes).
2. Turn off heat, stirring in 1 tablespoon of scallions and soy sauce while the pot cools down. Sprinkle that last teaspoon of scallions on top for extra crunch.