Oat pilaf with ginger and jalapeno
One of our favorite recipes from "The Passionate Vegetarian" by Crescent Dragonwagon.
1 cup rolled oats
2 ½ teaspoons mild vegetable oil (corn, canola, or peanut)
2 teaspoons black or brown mustard seeds
1 onion, diced
1 jalapeno pepper, diced
1 Tablespoon peeled, diced ginger
1 cup canned, crushed tomatoes with garlic, with the juice
1 ½ cups water
1 teaspoon salt
Place oats in nonstick or dry skillet and toast over medium heat, stirring constantly, for about 3 minutes, or until aromatic and slightly browned. Pour into a bowl and set aside, leaving the heat on. Add oil to skillet and heat. When it’s hot, add mustard seeds and heat for about 3 minutes, stirring constantly, until they pop. Add the onion and stir-fry for 2 minutes. Add the ginger and jalapeno, and stir-fry for about 1 minute more. Then add the tomatoes, water, and salt. Bring to a boil, and then stir in toasted oats. Reduce heat to simmer and cook, covered, until oats have absorbed most of the liquid, about 10 minutes. Let skillet stand, covered, a few minutes after turning off heat before serving.