Photo Credit: Jackie Newgent, RDN.
Carrots, ginger, cilantro and a touch of virgin coconut oil provide worldly inspiration here. Recipe and image courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 2
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2 cups Baby Carrots
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3 cups low-sodium vegetable broth
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1 shallot(s)
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1 1/2 tsp Ginger Root
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3/4 tsp sea salt
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3/4 cup Steel Cut Oats (Dry)
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1 tbsp Fresh Cilantro Leaves
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1 tbsp Fresh Dill
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1 1/2 tsp Coconut Oil, Virgin
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1/4 cup fresh cilantro
DIRECTIONS
1
Cut the carrots crosswise into coins, about 1/4-inch thick.
2
Bring the broth, carrots, shallot, ginger, and 1/2 teaspoon of the salt to a boil in a medium saucepan. Add the steel-cut oats and bring back to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until fully cooked, about 20 minutes. Stir in the chopped cilantro, dill (optional), coconut oil, and remaining 1/4 teaspoon salt. Adjust seasoning.
3
Transfer to bowls, sprinkle with the cilantro leaves, and serve.