Fluffy oat pilau with lentils and orange blossom water
Can you make a fluffy, light dish out of oats? Absolutely! We’ve been eating tons of oats lately, in all sorts of things. Oats are an amazing grain, super versatile and ultra healthy! Loads of oat beta glucan and all 🙂
We’ve been in love with Persian style Pilau (or Pilaf, as some call it) since our trip to Morocco – layers of fragrant rice with vegetables, fruit, meat, nuts and all kinds of things in-between. Yummo. Steaming the rice allows it to get ultra fluffy and perfectly cooked!
Of course, the question popped up – can you oatify it?? And the answer is a big YES! But – you need to be careful, otherwise it can turn into a sticky lump. If this does happen, change track, add more liquid and call it a risotto or something – will still be delicious!
This base recipe is very versatile – as long as you understand the general principle of how the oats is cooked, you can apply different flavours and veggies to make everything from an Indian Upma, to moroccan style dishes with dried fruit and nuts.
We love orange blossom water, but understand that it’s not the easiest ingredient to find – you can pick it up in Indian and middle eastern grocers, and occasionally in spice shops, and it’s 100% worth getting hold of! If you can’t find it, try rose water, or just leaving it out.
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