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Oat Bowl with Edamame and Creamy Citrus Sauce https://www.metro.ca/userfiles/image/recipes/bol-avoine-edamames-sauce-cremeuse-agrumes-11192.jpg PT10M PT25M PT35M
In a deep skillet, heat the oil on medium high. Add the steel cut oats and mix until they are coated in the oil. Cook for 3-4 minutes or until it smells slightly like hazelnut.Add the water and cover to bring to a boil. Remove the lid and cook for another 15 minutes while mixing from time to time.Add the salt, cook without a lid for 7 to 10 minutes more or until the oats have a texture that resembles risotto.Meanwhile, add the edamame in a pot and cover with water. Bring to a boil, then lower the heat and cook for another 10 minutes.Add the green vegetables to the edamame and cook for another 1 to 3 minutes, depending on the kind of vegetables chosen (1 minute for leafy greens, 2-3 minutes for broccoli or rapini).Drain the edamame and green vegetables and rinse in cool water to stop the cooking process. Transfer to a bowl. Set aside.Preparing the sauceIn a small bowl, add the tahini, orange juice and lime juice, sesame oil, soy or tamari sauce, and maple syrup. Whisk until you get a smooth texture. If the sauce is too thick, add a bit of water and whisk again.AssemblyDivide the oats between the bowls. Top with the edamame and green vegetables. Add the sauce and garnish with slices of citrus and sesame seeds.Source: Loounie
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2 tablespoon (30 ml) olive oil 1 cup (250 ml) Irresistibles steel cut oats 1/4 teaspoon (1,25 ml) salt 3 1/2 cup (875 ml) water 3 1/2 cups (875 ml) frozen shelled edamame 4 cups (1 L) green vegetable blend of your choice slices of citrus fruits and sesame seeds for garnish (optional) sauce 1/2 cup (125 ml) tahini (sesame butter) 1/4 cup (60 ml) orange juice or the juice of one orange 2 tablespoon (30 ml) lime juice or the juice of one lime 2 tablespoon (30 ml) sesame oil 1 tablespoon (15 ml) soy or tamari sauce 1 tablespoon (15 ml) maple syrup 1-2 tablespoon (15-30 ml) water as needed
Oat Bowl with Edamame and Creamy Citrus Sauce

Oat Bowl with Edamame and Creamy Citrus Sauce

Rate this recipe
4 Votes
4
Main course
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tablespoon
    (30 ml)
    olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 cup
    (250 ml)
    Irresistibles steel cut oats
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    1 kg SELECTED VARIETIES

    5 AIR MILES® Bonus Miles when buying 2


  • 1/4 teaspoon
    (1,25 ml)
    salt
  • 3 1/2 cup
    (875 ml)
    water
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  • 3 1/2 cups
    (875 ml)
    frozen shelled edamame
  • 4 cups
    (1 L)
    green vegetable blend of your choice
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  • slices of citrus fruits and sesame seeds for garnish (optional)

  • sauce
  • 1/2 cup
    (125 ml)
    tahini (sesame butter)
  • 1/4 cup
    (60 ml)
    orange juice or the juice of one orange
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    $2.99 ea.

    1.54 - 1.65 L, SELECTED VARIETIES


    SAVE $1.50, 30 BONUS Reward Miles when you buy 2
    SIMPLY REFRIGERATED JUICE

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    2.63 L

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  • 2 tablespoon
    (30 ml)
    lime juice or the juice of one lime
  • 2 tablespoon
    (30 ml)
    sesame oil
  • 1 tablespoon
    (15 ml)
    soy or tamari sauce
  • 1 tablespoon
    (15 ml)
    maple syrup
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    905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.


  • 1-2 tablespoon
    (15-30 ml)
    water as needed
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Imprimer ma sélection

Preparation

In a deep skillet, heat the oil on medium high. Add the steel cut oats and mix until they are coated in the oil. Cook for 3-4 minutes or until it smells slightly like hazelnut.

Add the water and cover to bring to a boil. Remove the lid and cook for another 15 minutes while mixing from time to time.

Add the salt, cook without a lid for 7 to 10 minutes more or until the oats have a texture that resembles risotto.

Meanwhile, add the edamame in a pot and cover with water. Bring to a boil, then lower the heat and cook for another 10 minutes.

Add the green vegetables to the edamame and cook for another 1 to 3 minutes, depending on the kind of vegetables chosen (1 minute for leafy greens, 2-3 minutes for broccoli or rapini).

Drain the edamame and green vegetables and rinse in cool water to stop the cooking process. Transfer to a bowl. Set aside.

Preparing the sauce

In a small bowl, add the tahini, orange juice and lime juice, sesame oil, soy or tamari sauce, and maple syrup. Whisk until you get a smooth texture. If the sauce is too thick, add a bit of water and whisk again.

Assembly

Divide the oats between the bowls. Top with the edamame and green vegetables. Add the sauce and garnish with slices of citrus and sesame seeds.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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