Porridge-Stuffed Pepper Rings with Spicy Carrot DrizzleContributed by: Felice BogusContender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill. Carrot Drizzle
Porridge Rings
DirectionsCarrot Drizzle
Combine all the ingredients and add salt to taste. Cover and refrigerate until needed.
Porridge RingsStep 1Heat 1 Tbs. oil in a large non-stick skillet over medium-high heat. Sauté onion and jalapeno until onion begins to soften and color lightly, about 3 minutes. Add ginger and mustard seed and cook about 30 seconds. Stir in turmeric and salt to taste. Add cashews, coconut, and soaked oats along with any water remaining in bowl. Stir in an additional 3 Tbs. water. Reduce heat to medium and cook, stirring, about 3 minutes, or until mixture has thickened. Stir in lime juice and adjust seasoning as necessary.Step 2Transfer oat mixture to a bowl and stir in garbanzo bean flour. Lay out pepper rings on a parchment paper-lined baking sheet and fill rings with the porridge.Step 3Heat remaining oil in a large, clean non-stick skillet over medium-high heat. Transfer pepper rings to skillet using a spatula and fry in batches until browned and crisp, 3 – 4 minutes per side.Spoon sauce over the rings and serve immediately. Serves 4. Notes*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly. |
 Servings: 4 Rating (Not yet rated) Products Used in this Recipe
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Print This Recipe » |
Submit Your RecipeIf you've got a favorite recipe you'd like |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ratings & Comments
|
Nutritional Information
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
