Chef notes
Similar to congee rice porridge or risotto, oatmeal is a base that absorbs savory flavors beautifully. While many people are used to complementing oats with berries or nuts at breakfast, this broth-cooked comfort food is perfect for lunch or dinner. Rounded out with spiced caramelized onions and peppery arugula, then topped with avocado and egg, this dish is a great midday meal.
Technique tip: Depending on the brand and how much you're using, rolled oats take between 10 to 20 minutes to cook.
Ingredients
- 1/2 cup rolled oats
- 1 cup vegetable broth
- 1 tablespoon extra-virgin olive oil, plus extra for the skillet and for drizzling
- 1/4 yellow onion, diced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup fresh arugula, packed
- 1 egg
- 1/2 avocado, sliced
- Fresh cilantro leaves or other herbs, roughly chopped, for garnish
Preparation
1.In a medium pot, bring oats and vegetable broth to a boil. Cook, stirring frequently, until the oats become soft, creamy, and have absorbed almost all of the broth, about 10 to 20 minutes.
2.While the oats are cooking, heat the olive oil in a medium-sized saucepan over medium heat. Once it shimmers, add the onions and sauté until they become tender and start to caramelize, 15 to 20 minutes. Reduce pan to medium-low heat if the onions start to darken too quickly. Season the onions with turmeric, cumin, salt and pepper. Continue to sauté for 2 to 3 minutes. The spices should smell fragrant and toasty.
3.When the oats are mostly cooked but have just a little vegetable broth left to absorb, add the caramelized onions. Stir to combine.
4.Stir the arugula into the oatmeal until the leaves wilt. Season to taste with salt and pepper.
5.Transfer the oatmeal to a shallow bowl, top it with the egg cooked to your liking and add the sliced avocado. Drizzle a bit of olive oil on top and add some freshly ground black pepper and salt. Garnish with cilantro or fresh herbs of your choosing.
