Breakfast

Coconut Oat Pilaf is for Breakfast.

Coconut Oat Pilaf takes 5 minutes to prepare.

Coconut Oat Pilaf takes 20 minutes to cook.

Coconut Oat Pilaf makes 4 servings.

The ingredients for Coconut Oat Pilaf are:

2 tablespoons peanut oil or butter

1 1/2 cups steel-cut oats (not rolled), rinsed and drained

1 tablespoon minced or grated ginger

1 tablespoon mustard seeds (brown or black are both fine)

3 cardamom pods

1 or 2 dried red chilies, like Thai (optional)

Salt and freshly ground black pepper

1/2 cup grated dried unsweetened coconut

1/2 cup chopped fresh cilantro, mint, scallions or parsley, or a combination.

Here is how you make Coconut Oat Pilaf:

1. Put oil or butter in a pot with a tight-fitting lid over medium-high heat. When oil is hot or butter melts, add oats and ginger and stir until coated. Add spices and a pinch each of salt and pepper; stir until fragrant, just a minute or two.2. Stir in 2 1/2 cups water, bring to a boil, and reduce heat so mixture gently bubbles. Cook undisturbed, until most of the water has been absorbed and holes begin to appear on surface, 5 to 7 minutes. Cover, remove from heat, and let sit for at least 10 (or up to 20) minutes.3. Meanwhile, toast coconut in a skillet over medium-low heat, shaking pan and stirring until it is toasted and fragrant, several minutes (watch carefully that it does not burn). Toss coconut and cilantro into oats, fluffing mixture with a fork. Taste and adjust seasoning if necessary and serve hot or at room temperature.Yield: 4 servings.

The nutritional information for Coconut Oat Pilaf is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 243.5

• Total Fat: 13.7 g
• Cholesterol: 15.3 mg
• Sodium: 45.0 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 4.8 g
• Protein: 4.4 g