Serves 2, ~30 minutes
This recipe is great for a quick breakfast, lunch or dinner, and is a perfect mix of sweet and savory. The groats are meatier than the traditional Arborio rice, and you end up with something between a risotto dish and a porridge, with a great nutty flavor. The bleu cheese isn’t overwhelming, but if you prefer, you can substitute with Parmesan or even an aged Gouda.
Ingredients:
- 1 shallot or small onion, diced
- 3 cloves garlic, minced
- 1 cup oat groats
- 1 sprig rosemary
- ¼ cup Cognac or brandy
- 3 tbsp butter, divided
- 1 apple, thinly sliced
- 2-4 oz bleu cheese, I used Stilton
- 2-4oz apple sauce
- Instant Pot, small frying pan, chef’s knife, cutting board and wooden spoon
Method:
Rinse your oat groats thoroughly. In your Instant Pot, use the Saute function to heat a tbsp of olive oil, adding the shallot once hot. Saute until translucent, and then add in garlic and rinsed oat groats, and toast until dry and fragrant, about 2-3 minutes.
Deglaze your pan, or pull up any fond from the bottom of the pot, with your Cognac, adding the rosemary sprig at the same time. Cook for ~3 minutes, or until the Cognac no longer forms puddles in the bottom of the pot. Add 2 cups of water, and cook your groats on Manual fo 15 minutes.
While the groats are cooking, add a tablespoon of your butter to a hot pan, and once foamy, add in the apple slices. Cook until caramelized and tender, about ten minutes over medium heat.
Once the timer goes off, manually release the pressure. If there is a significant amount of liquid still in the pot, pour it out, reserving in the measuring cup. Remove the rosemary stem. Add in the remaining 2 tbsp of butter, cheese, and apple sauce, mixing vigorously with your wooden spoon over the low temperature until you get a porridge consistency, and all cheese is melted, adding back any reserved liquid if needed.
Serve topped with buttery apple slices and optionally, more bleu cheese or microgreens. Enjoy!
Claire Butler is the Content Strategy Specialist for Taste the Local Difference.