2 tbsp of Vegetable Oil
½ tsp of Minced Onions
½ tsp of Minced Garlic
½ tsp of Minced Pimento Peppers
1 tbsp of Minced Celery
1 tbsp of Chopped Chives
2 Green Chilies Finely Minced
½ tsp Curry Powder
¼ tsp Turmeric Powder
¼ tsp Amchar Masala
1/4 cup Steel-cut Oats
¾ cup Vegetable Stock
½ cup Coconut Milk
3 Dashes of ANGOSTURA® aromatic bitters
3 Dashes of ANGOSTURA® orange bitters
Salt and Black Pepper to Taste
Place a small sauce pan over medium heat.
Add the vegetable oil and sauté your aromatics for one minute. Add the curry powder, turmeric and amchar masala.
Stir and cook in pan for 1 minute until fragrant. Add the oats and toast in pan for 30 seconds followed by the addition of the stock and coconut milk.
Stir, cover and bring to a simmer on low heat. Using a spoon, frequently stir the oats to ensure it absorbs the milk mixture evenly adding additional stock if needed. Cooking time should be about five to six minutes. Oats should be slightly soft with a little crunch to it.
At this point, add your bitters and season with salt and pepper to taste. Mix to incorporate.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.