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Oat Groat Pilaf with Spinach




Source of Recipe


"The Chopra Center Cookbook: Nourishing Body and Soul," by Deepak Chopra, with David Simon and Leanne Backer "The Chopra Center Cookbook: Nourishing Body and Soul," by Deepak Chopra, with David Simon and Leanne Backer


List of Ingredients




1 cup oat groats, steel cut oats, or buckwheat groats

2 cups vegetable stock or water

1 teaspoon ghee or olive oil

1 cup chopped leeks or onions

1 teaspoon Bragg Liquid Aminos or tamari

4 cups spinach, washed, drained, and torn into pieces

1/4 cup apple juice

2 tablespoons lemon juice

1 teaspoon dried dill

1/2 teaspoon black pepper

1/2 teaspoon garam masala

1/2 cup chopped fresh parsley

Recipe



In a medium saucepan, combine the groats and the stock and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the groats are tender. Watch for sticking. Most of the water will be absorbed. Rinse the groats with cold water and place in a bowl.

Heat the oil in a large sauté pan over medium heat; add the leeks and the aminos, and sauté until the leeks are translucent. Add the spinach and cook until just wilted. Remove pan from heat. In a small bowl, whisk together the apple juice, lemon juice, dill, pepper, and garam marsala. Pour over the groats and add the spinach mixture. Add the parsley and toss gently until combined. Taste for saltiness, you may need to add a little more aminos to taste.