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Recipe Roundup: Steel-Cut Oatmeal

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Zavor is proud to announce the release of a limited run of Pressure Cooker Perfection Zavor Edition AND Multicooker Perfection Zavor Edition cookbooks. These full-color cookbooks contain a delicious array of recipes for all palates and culinary levels.

Pressure Cooker Perfection includes detailed charts that give instructions for cooking rice, grains, beans and vegetables, while 100 foolproof recipes cover a wide variety of dishes. Multicooker Perfection includes a detailed breakdown as to what multicookers are, how they work, and why readers should use one. It includes 75 appealing recipes for every meal.

Stores can purchase these books directly from Zavor to sell as purchase-with-purchase items. Multicooker Perfection Zavor Edition is now available for purchase. Enjoy this sneak peek of one of the delicious recipes readers will find in this cookbook.

STEEL-CUT OATMEAL

Why this recipe works: We love the chewy texture and fuller flavor of steel-cut oats, but careful monitoring for 40 minutes of stovetop simmering makes them a nonstarter on busy mornings. The multicooker made the process mostly hands-off and guaranteed creamy, hearty steel-cut oatmeal. We first toasted the oats in butter using the sauté function, which brought out their nutty flavor and took only a couple of minutes. Then, we locked on the lid and let the oats pressure or slow cook to tenderness. A bit of salt added to the cooking liquid seasoned them nicely. At the end of cooking, the oats were perfectly chewy, but our oatmeal was on the thin side, and much too hot to eat. Letting the oatmeal sit for 10 minutes before serving solved both problems: The porridge thickened to a pleasantly thick consistency as it cooled. This oatmeal reheats well, so we could easily serve it again later in the week. Serve with your favorite toppings such as brown sugar, butter, maple syrup, cinnamon, dried fruit, and nuts.

INGREDIENTS 

  • 2 tablespoons unsalted butter
  • 2 cups steel-cut oats
  • 6 cups water, plus extra as needed
  • 1 teaspoon salt

1 Using highest sauté or browning function, melt butter in multicooker. Add oats and cook, stirring constantly, until golden and fragrant, about 2 minutes. Stir in water and salt.

2A to pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

2B to slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until oats are softened and thickened, 1 to 2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

3 Stir oatmeal to recombine. Remove insert from multicooker and let oatmeal cool for 10 minutes. If necessary, adjust consistency with extra hot water. Serve. (Oatmeal can be refrigerated for up to 4 days. Reheat oatmeal in microwave or in saucepan over medium-low heat; stir often and adjust consistency with hot water as needed.)



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