Serious Eats: Recipes

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

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.

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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.

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