SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Marco Polo's Chinese Oat Risotto
Share This:

Search By:

Marco Polo's Chinese Oat Risotto

Contributed by: Loanne Chiu

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1 cup Steel Cut Oats *
  • 4 cups low sodium Chicken Stock, divided
  • 1 Tbsp Capers
  • 2 Tbsp sliced Black Olives
  • 2 tsp Anchovy Paste, or to taste
  • 2 cups chopped cooked Chicken
  • 1 Tbsp grated Ginger
  • 1 cup chopped Scallions plus additional for garnish
  • 1 tsp ground Pepper
  • 1/2 cup Pine Nuts
  • 1/4 cup unsalted Butter, divided
  • 4 Eggs
  • 1 tsp toasted Black Sesame Seeds
  • 2 cups Chicharones (fried pork rinds)

Directions

Step 1

Spray a Dutch oven with nonstick spray. Add 2 cups stock and let oatmeal presoak in it overnight or for 2 hours.

Step 2

Bring to a boil, then lower heat to medium and add capers, olives, anchovy paste, chicken, ginger, scallions and pepper. Add stock gradually, waiting until most liquid has evaporated before adding more. Stir often.

Step 3

While oats are cooking, toast pine nuts in dry 13- 14 inch frying pan. Transfer to bowl.

Step 4

Melt 2 tablespoon butter in same frying pan and fry eggs sunny side up. Cook until egg whites are set but yolks still slightly runny. Sprinkle with some salt and pepper.

Step 5

Add remaining butter to oats, taste for salt and pepper. Ladle oats into 4 bowls. Sprinkle with pinenuts, top with eggs, black sesame seeds and chicharones. Garnish with more chopped scallions.

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Marco Polo\

Servings: 4

Rating

(Not yet rated)

Products Used in this Recipe

Steel Cut Oats
 Heart Health Month
Steel Cut Oats
View Details »
Print This Recipe »

Submit Your Recipe

If you've got a favorite recipe you'd like
to share, we'd love to hear from you.

Submit Your Recipe »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Nutritional Information

Serving Size:
Recipe Yield: 4 		Amount Per
Serving 		% Daily
Value
Calories  
Calories from Fat  
Total Fat g %
Saturated Fat g %
Trans Fat g %
Cholesterol g %
Sodium g %
Potassium g %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g %
Protein g %
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.