- 2 cups (500 ml) water or soup stock
- a pinch of saffron, crushed
- 2 tablespoons extra virgin olive oil
- 1 large clove of garlic, minced
- 1 medium yellow onion, diced
- 1 cup whole oat groats, rinsed (they look like brown rice and are
- available at natural-food stores)
- 1⁄2 cup fresh parsley
- 2 stalks fresh rosemary (or 1 teaspoon dried rosemary)
- 4 tablespoons Parmesan or Romano cheese (if possible, use imported cheese and grate it yourself for superior flavor)
- Freshly grated black pepper to taste
1. Boil 1⁄2 cup (125 ml) of water or stock and pour over saffron. Set aside.
2. Heat the oil in a large saucepan. Sauté the garlic and onion over medium heat for about 5 minutes.
3. Add the oats and stir to coat all the grains. Cook over medium heat for about 5 minutes, stirring frequently.
4. Add the remaining 11⁄2 cups (375 ml) of water or stock to the oats; add saffron mixture and bring to a boil.
5. Reduce heat to a simmer and cook, covered, for about 45 minutes, or until all the water is absorbed.
6. Remove rosemary leaves from stalk and coarsely chop. Discard stalk. Coarsely chop parsley leaves.
7. Remove the pot cover, fluff the oats with a fork, fold in the rosemary and the parsley, and serve immediately.
8. Top each serving with 1 tablespoon grated Parmesan or Romano cheese and with black pepper. I prefer imported Parmigiano Reggiano for superior flavor.