Oat groats are such a tasty alternative to the more usual rice or pasta. They are tender and just vaguely sweet, so delicious when you eat them hot with a bit of butter or olive oil as a side dish. But I usually let them cool and make them into a salad. They’re so versatile that I make a different version each time. But for my Break-the-fast, to follow the season’s theme of eating sweet foods, I pair them with carrots and raisins. Add a counterpoint touch of scallion and a mild vinaigrette and I’m done. This is a colorful dish, perfect for a festive holiday buffet. You can make the groats and dressing in advance and mix them together about 10-15 minutes before you serve. By the way, if you can’t find oat groats, you can use farro, spelt or bulgur wheat.
1 cup oat groats
3 carrots, coarsely chopped
3-4 scallions, chopped
1/2 cup raisins
2 teaspoons fresh thyme leaves or 1 tablespoon chopped fresh dill, optional
3 tablespoons olive oil
3 tablespoons white wine vinegar
salt and freshly ground black pepper to taste
Place the oat groats in a saucepan, cover with 2 cups water and bring to a boil over high heat. Turn the heat to low, cover the pan and cook for about 35 minutes or until the groats are tender but still a bit chewy. If there is any remaining water, strain the groats to discard the water.Spoon the groats into a bowl.
Cook the carrots for 3–5 minutes or until tender but still firm. Drain and add to the groats.
Add the scallions, raisins and herb, if used, and stir the ingredients to distribute them evenly. Pour in the olive oil and vinegar and season to taste with salt and pepper. Toss ingredients and let rest for at least 15 minutes before serving.
Yield: Makes 6-8 servings
Recipes: Salad, Grain, Oat Groats, Parve, Kosher