Ingredients
1
tablespoon olive oil
1
small onion, chopped
1
clove garlic, finely chopped
2
cups reduced-sodium chicken broth
2
cups water
1
cup steel-cut oats
4
carrots
1
cup frozen sweet peas
1/4
cup chopped fresh parsley
1
tablespoon grated lemon peel
Dash ground red pepper (cayenne)
Salt and pepper
Preparation
In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until softened.
Add broth and water; heat to boiling. Gradually stir in oats. Using coarse side of grater, grate carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
Stir in peas. Cook 3 to 4 minutes, stirring occasionally, until peas are thoroughly heated.
Remove pilaf from heat. Stir in parsley, lemon peel and ground red pepper. Season to taste with salt and pepper.
