Is there a better way to mark the second impeachment of Donald Trump than with a large heaping bowl of savory oatmeal?
Probably. But what a delicious way to start the day after! I improvised this tasty dish this morning and it came out far better than expected. You might want to throw in some roasted or raw cashews just before serving. For those of you unfamiliar with savory oatmeal dishes, it is a wonderful change up from overly sweet breakfasts.
2 tbsp Canola oil
1 tbsp Mustard Seeds
1 cup steel cut oats
1 large clove garlic, minced
1 tbsp ginger, minced
1/2 jalapeno (or more), minced
1 tsp cumin seeds
1/2 tsp cardamon seeds\
Salt to taste
Pepper to taste
4-5 cherry tomatoes, roughly chopped
4 to 6 sun-dried tomatoes, diced
3 Scallions, thinly sliced
1/4 cup or more, shredded coconut
- Heat the oil in a medium saucepan over medium high heat. When very hot, add mustard seeds. Cover immediately. They will pop like popcorn for about 30 seconds.
- Add oats, garlic, ginger, jalapeño, cumin, cardamon, salt, and pepper. Stir to combine and coat the oats with the oil. Toast for a minute or so.
- Stir in tomatoes and cook for another minute
- Stir in 2 1/4 cups water and bring to a boil. Then lower the heat so that mixture slowly simmers for about 12 minutes, until the water is absorbed.
- Once the oats are moist, but not dry or burnt, cover and remove from heat.
- While oats rest (for a minimum of 10 minutes), heat a small skillet over medium-low heat. Toast the coconut until golden brown, stirring frequently.
- Toss the toasted coconut and scallions into the oats and serve.