Pinhead Oatmeal: These have all the additional benefits of the medium oats in terms of nutrition over rolled oats, but as they are bigger and coarser they seem to lend themselves particularly well to savoury dishes.
Mushroom and Kale Pinhead Risotto
Ingredients for 1 portion
For the risotto:
60g Honest-Oats' Organic Gluten Free Pinhead Oats
12g Honest-Oats' Organic Gluten Free Oat Bran
1 tsp white miso
1 tbsp cashew butter (or other nut butter)
50g cauliflower, chopped
50g broccoli, chopped
300ml stock (half a standard stock cube dissolved is about right, I used vegetable stock)
Small pinch dulse flakes
1 tsp nutritional yeast
Dash of soy sauce
Pepper to taste
(Extra water)
To serve:
Pumpkin seeds and salad leaves
Cooking method
Mix all the risotto ingredients together in a saucepan.
Put the pan on a medium to high heat and stir all the time to thoroughly mix all the ingredients together.
Add more water as necessary to get the thickness of the risotto to your liking.
Once the oats soften, the mix thickens and the broccoli and cauliflower cook it is ready, this will take about 15 minutes overall.
Sprinkle with pumpkin seeds and serve with salad leaves.