Based on Mark Bittman's Steel-Cut Oats, Risotto Style from VB6 (2013)
This is a low FODMAP adaptation, omitting onions and mushroom and using garlic to flavor oil. I also have used canned lentils.
4-5 cups vegetable stock (onion and garlic-free if following a low FODMAP diet)
3 Tbs olive oil
2 cloves of garlic, peeled and sliced in half
1 stalk celery, diced
1 medium carrot, peeled & diced
salt
1 1/2 cups steel-cut oats
freshly ground black pepper
1/2 cup dry white wine
1 15-oz can lentils, drained
pomegranate seeds (optional)
parmesan cheese, grated or feta cheese, crumbled
Heat stock in a saucepan over medium-low heat. Keep at a low simmer
Meanwhile, heat a large skillet or saucepan over medium heat. Add 2 Tbs of olive oil. When that is hot add the sliced garlic and brown until just lightly browned. Remove from pan (leave for other family members to eat or just discard).
Add diced celery and carrot, sprinkle with salt and cook until vegetables begin to soften, a few minutes. Add the steel-cut oats, stir to thoroughly coat with oil and a little toasted. Add a bit more salt and some pepper, then white wine. Stir and let moisture cook away.
Add approximately 1/2 cup of warm stock to the oats at a time, stirring frequently. Let the stock evaporate -- drag the spoon through and see if the the two sides separate or run together. When the stock has been absorbed, add another 1/2 cup. Keep stirring and adding until grains begin to soften. If you run out of stock, heat water and use it.
Meanwhile, in a small skillet, heat the remaining olive oil. Add the drained lentils and cook until heat through. Once the grains are to where you like them -- tender but nicely chewy, which should take 20 to 30 minutes -- add in the lentils. Stir thoroughly to combine. Add in pomegranate, if using, and a small handful of cheese.
Can serve with additional cheese if desired. If lactose is a problem, feta would also work great here.
