1 cup McCann’s Steel Cut Irish Oatmeal
3 tablespoons olive oil
1 cup finely diced onion
1/2 cup diced fennel
2 tablespoons minced celery
1 clove garlic, peeled and minced
1 tablespoon minced fresh parsley
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh marjoram
3 cups unsalted, defatted chicken broth
salt & pepper to taste
1 cup frozen petit peas, thawed
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
Preheat oven to 400°.
Distribute oats evenly over a baking sheet with sides. Place in preheated 400° oven and toast for 5 minutes. Remove from oven and set aside.
Heat olive oil in a heavy saucepan over medium high heat. When hot, stir in onion, fennel, celery, garlic and herbs. Sauté for 4 minutes or until vegetables are soft.
Add oats and stir to combine. Stir in warm broth. Raise heat and bring to a boil. When boiling, lower heat. Add salt and pepper to taste. Cover and simmer for 25 minutes or until broth has been absorbed and the oats are just tender. Remove from heat and stir in peas and peppers. Season to taste with additional salt and pepper, if necessary. Serve hot.