Thai Stir-Fried Oats | Bob's Red Mill

Meatless Mondays: Thai Stir-Fried Oats

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe was inspired by a Spar for the Spurtle entry from a few years ago. Who needs white rice when you can have whole grain oats? Trust us, this is an upgrade to normal fried rice. The preparation is so easy for this dish that you’ll have a dinner on the table in less than half an hour. The only hitch is that the oats need to be soaked overnight. If you’ve forgotten this step, but still want to enjoy this exotic dish, simply cook the oats on the stove top for 3-5 minutes. Just long enough to take the edge off of the uncooked oats. This flavorful dish really doesn’t need any accouterments, but if you just can’t help yourself, these vegetable spring rolls will pair very nicely.

Thai Stir-Fried Oats | Bob's Red Mill

Thai Stir-Fried Oats

  • 1-3/4 cups Bob’s Red Mill Steel Cut Oats*
  • 2 Tbsp Vegetable Oil
  • 3 Green Onions, thinly sliced, green and white parts separated
  • 1 medium Bell Pepper, diced
  • 8 oz Shiitake or Button Mushrooms, sliced
  • 3 Tbsp Soy Sauce
  • 1-1/2 Tbsp bottled Thai Green Curry Paste
  • 2 Tbsp Brown Sugar or Date Sugar
  • 2 large Eggs, lightly beaten*
  • 1 cup fresh Pineapple, diced
  • 1/2 cup roasted, lightly salted Cashews, coarsely chopped
  • 1/4 cup Unsweetened Coconut Flakes
  • juice and zest of 2 medium Limes
  • 1/2 cup fresh Cilantro or Mint Leaves (or combination of both), minced, divided

Soak oats overnight in water to cover.

Drain the oats in a fine mesh sieve, pressing out excess water. Set aside.

Heat oil in a  large nonstick skillet set over medium-high heat. Add the white parts of the green onions, bell pepper and mushrooms; stir-fry 1 minute.

Add the fish sauce, curry paste, sugar and drained oats to the skillet. Stir-fry 3 minutes.

Push oat mixture to the side of skillet and add eggs to cleared space; cook and stir until eggs are just set, then combine with oat mixture.

Add the pineapple, cashews and coconut. Stir-fry 30 seconds.

Remove from heat and stir in lime juice, lime zest, green parts of green onions and half of the herbs. Serve, sprinkled with the remaining herbs.

*To make this dish gluten free, use our gluten free steel cut oats and be sure to use a gluten free soy sauce. To make this entirely vegan, omit eggs or substitute with 1/2 cup drained, soft tofu. 

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Cassidy Stockton Google: Cassidy Stockton
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Win $5000: Fourth Annual Spar for the Spurtle

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

Spar for the Spurtle | Bob's Red MillDo you have an original recipe that makes use of

Bob’s Red Mill Steel Cut Oats?

Enter your dish in our Spar for the Spurtle Recipe Contest for a chance to win $5000! Once you have perfected your recipe, submit a photo of your finished dish and include the written recipe through the contest tool on our Facebook page. We will select our top three recipes from all who enter by 11:59 pm on August 15th, 2014. We are not asking for videos this year, just a written recipe and photo of the finished dish.

The Prizes:

  • First place (grand prize): $5000 cash
  • Second place: $2500 cash
  • Third place: $1000 cash

A winning dish should take no longer than 30 minutes to prepare and use only two stove-top burners. Originality and flavor will be taken into account for the winning dish.

Be sure to read the official rules and if you need a little added inspiration, check out our Pinterest board for fun ideas.

Visit our Facebook page for more information and to throw your porridge into the ring.

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Cassidy Stockton Google: Cassidy Stockton
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Meatless Mondays: Caledonian Dolmades

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This fun twist on traditional dolmades wraps blanched kale leaves around our steel cut oats flavored with dried cherries and pistachios for a delicious appetizer or on-the-go snack. A Spar for the Spurtle finalist, Camilla Saulsbury, author of Power Hungry, says these are perfect for toting along on your next hiking adventure or fueling up before a big ride. For a delicious Mediterranean dinner, pair these with a Greek salad, fresh hummus, warm pita bread and a bowl full of assorted olives.

Caledonian Dolmades

Caledonian Dolmades

Camilla Saulsbury

This recipe can easily be made gluten free by using our gluten free steel cut oats. Make it vegan by using a non-dairy yogurt or skipping the sauce altogether. 

Makes 20 dolmades

  • 1-3/4 cups Steel-Cut Oats, soaked overnight in cold water, drained
  • 4 Tbsp Olive Oil or Virgin Coconut Oil, divided use
  • 1-1/4 cups chopped Scallions
  • 1 Tbsp minced fresh Ginger
  • 2-1/4 tsp ground Cumin
  • 1 tsp ground Cardamom
  • 1 cup dried Tart Cherries, chopped
  • 2 tsp Garlic Salt (preferably organic), divided use
  • 1/2 tsp freshly cracked Pepper
  • 3/4 cup roasted, lightly salted Pistachios, chopped
  • 3/4 cup packed fresh Mint Leaves, chopped, divided use
  • Grated zest and juice of 4 medium Limes (or Lemons), divided use
  • 20 large Kale leaves, tough stem trimmed off, blanched (see tip)
  • 2/3 cup plain Yogurt
  • 1/4 cup well-stirred Tahini
  1. Drain the oats. Reserve 3/4 cup of the soaking liquid.
  2. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the scallions, ginger, cumin and cardamom; stir-fry 1 minute.  Add the drained oats, cherries, reserved liquid, 1-1/2 teaspoons of the garlic salt, and pepper to skillet; stir-fry 5 to 6 minutes until liquid is absorbed.
  3. Remove skillet from heat and stir in pistachios, all but 2 tbsp of the mint, lime zest, and all but 2 tbsp of the lime juice.
  4. To make the rolls, place the kale leaf veined side down, and put a heaping spoonful the filling in the middle. Fold the leaf from the bottom over the filling. Tuck one side of the leaf over (the other side will remain open). Roll the leaf into a tight roll, and press slightly to seal the top of the leaf to the roll. Place on a serving platter, with the top of the leaf tucked down. Repeat with remaining rolls; lightly brush with remaining olive oil.
  5. In a small bowl, whisk the tahini and yogurt with the reserved lime juice and garlic salt; thin with 2 to 3 tablespoons of water until smooth.
  6. Serve the dolmades with the tahini-yogurt sauce!

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Cassidy Stockton Google: Cassidy Stockton
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2013 Golden Spurtle Recap

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The 20th annual Golden Spurtle World Porridge Making Championship took place this past Saturday in Carrbridge, Scotland. While our Spar for the Spurtle Champion, Paula Todora did not win, our team did have a lot of fun. And that, folks, is what it’s all about. Here are some of the wonderful photos we received at the home office. Enjoy!

 

Read more about who did win at the Golden Spurtle here.

See all of our photos here. 

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Cassidy Stockton Google: Cassidy Stockton
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Spar for the Spurtle Winner Paula Todora!

by Cassidy Stockton in Featured Articles, Golden Spurtle, Recipes

Paula Todora: Spar for the Spurtle Winner

We are thrilled to announce Paula Todora as our Spar for the Winner! Paula wowed the judges with her Steel Your Heart Away Eggrolls. Her eggrolls are filled with steel cut oats, apples, walnuts, raisins and apple pie spices, then rolled in a wrapper and deep fried to crispy golden deliciousness. These would make a wonderful appetizer or dessert. You could also eat them for a very decadent breakfast. Congratulations Paula!

Steel Your Heart Away Eggrolls

Steel Your Heart Away Eggrolls

  • 1 ½ quarts Peanut Oil
  • 1 cup Bob’s Red Mill Steel Cut Oats
  • 1 cup Unsweetened Coconut Milk
  • ¾ cup Water
  • 2 large Granny Smith Apples
  • Juice of 1 Lemon
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cloves
  • 3/4 cup Light Brown Sugar, packed
  • 2 Tbsp Pure Maple Syrup
  • ¼  tsp Sea Salt
  • 1/2 cup coarsely chopped Walnuts
  • 1/2 cup Golden Raisins
  • 12 Eggroll Wrappers
  • ¼ cup Powdered Sugar

Soak oats in coconut milk and water in refrigerator overnight.  Heat peanut oil in wok or large pot to 350 degrees, using a thermometer.  Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.

In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup.  Bring to a boil, stirring, add salt and reduce heat to medium.  Cook 10 minutes, uncovered,  stirring occasionally.

Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally.  When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.

With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides.  Pull up bottom corner and snuggly cover filling.  Bring each side corner over, and pat edges of remaining top corner with water.  Roll to seal, making sure the end is tucked under.  Repeat for remaining egg rolls.

Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy.  Drain well on paper towels.  Repeat with remaining egg rolls.  When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar.  Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired.  Makes 12

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Cassidy Stockton Google: Cassidy Stockton
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Spar for the Spurtle Cook-off Tomorrow!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow. 

What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October

When: August 16th, 2013 from 2 pm to 3 pm

Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222

Reasons why you should come: 

  1. It’s better than sitting behind your desk.
  2. It’s certainly more fun than watching soap operas.
  3. It’s free.
  4. It’s something entertaining that you can do with your kids.
  5. There will be a bagpiper and a banjo player.
  6. Bob will be there and he loves meeting people.
  7. You might get to taste some of the dishes.
  8. You can stock up on Bob’s Red Mill ingredients from our bulk bins while you’re here.
  9. We have A/C.
  10. How many times in your life can you say that you watched someone use a spurtle? I thought so. One more item checked off your bucket list.
  11. It makes a great story.

Some come on out tomorrow and enjoy the festivities!
SpurtleCollage3

 

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Cassidy Stockton Google: Cassidy Stockton
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Win it: Spar for the Spurtle + Mad Hungry Giveaway

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

One of our judges for the Spar for the Spurtle cook off is Lucinda Scala Quinn, creative genius behind Mad Hungry. She has written five cookbooks, including two Mad Hungry cookbooks, writes the Mad Hungry blog, hosts Mad Hungry TV and even has a weekly SiriusXM radio show. Lucinda is also the Executive Director of Food and Entertaining for Martha Stewart Living. On top of that, she’s a mom to three boys, a full-time job that never ends, no matter what their age. Lucinda has made it her mission to bring back the family meal, which is something we can really get behind. She’s a busy gal, to say the least. Yet she has somehow found time in her very full life to create her own Mad Hungry spurtle.Lucinda Scala Quinn

The Mad Hungry spurtle is not your average spurtle, either. These spurtles are made from bamboo, which helps keep the microbes at bay, and they have a more evolved shape. These spurtles are not the dowel-like traditional Scottish spurtles, but a perfect marriage between a spurtle and a spatula. Everyone at our office agreed that it would be much easier to taste your oatmeal from one of these beauties. The same rules apply, though—always, ALWAYS stir your oats clockwise. No one needs those pesky bad spirits stirred into their oats.

We are thrilled to be welcoming Lucinda to Bob’s Red Mill for Spar for the Spurtle. To share our excitement with you, we’re teaming up with the Mad Hungry folks to offer you a stellar prize package for five, yep FIVE, lucky winners.

Mad Hungry + Bob's Red Mill GiveawayEach prize pack will contain a copy of Lucinda’s cookbooks- Mad Hungry: Feeding Men and Boys and Mad Hungry Cravings, a Mad Hungry spurtle and a package of our favorite oats—two packages of Steel Cut Oats, a package of Scottish Oatmeal and a package of Old Fashioned Rolled Oats. (We will be more than happy to accommodate gluten free winners with gluten free oats.) To enter, follow the prompts below (be sure to check out the required comment question under “Leave a Blog Post Comment”). We’ll pick five winners at random from all who enter by 12:01 am on August 16th, 2013. Contest is limited to US and Canada residents 18 and over (official rules in the app below).

a Rafflecopter giveaway

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Cassidy Stockton Google: Cassidy Stockton
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Spar for the Spurtle Cook-off

by Cassidy Stockton in Featured Articles, Golden Spurtle

It’s that time again! Time to watch our three Spar for the Spurtle finalists battle it out for our celebrity judges to see who will win the all-expenses paid trip to Scotland in October to compete in the Golden Spurtle World Porridge Championships. Come join the fun at the Bob’s Red Mill Whole Grain Store on August 16th, starting at 2 pm and enjoy some good, old-fashioned [free] hoopla!

Our celebrity judges include:

KimSunee

Kim Suneé, author of Trail of Crumbs

ChefPaley
Chef Vitaly Paley of Paley’s Place and Imperial

LucindaScalaQuinn
Lucinda Scala Quinn, Executive Editor of Food and Entertaining for Martha Stewart Living and Mad Hungry.

We’ll have a bag piper and a very special guest, Peter McKee who will perform The Spurtle Song.

Look, I even planned the day for you. At 10:00 am, come out to Bob’s Red Mill World Headquarters for a tour with our stellar tour guides Christie and Valerie. Then, head over to the Bob’s Red Mill Whole Grain Store for lunch on our patio and enjoy the festivities that begin at 2 pm.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
map & directions

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Cassidy Stockton Google: Cassidy Stockton
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Announcing the Third Annual Spar for the Spurtle Finalists

by Cassidy Stockton in Featured Articles, Golden Spurtle

Our team of illustrious judges had their work cut out for them this again this year. With over 80 entries in Spar for the Spurtle, narrowing it down to just three finalists meant watching a lot of videos! There was a lot of discussion about whether the dish could really be done in 30 minutes and how it would be received in Scotland. With five years of Golden Spurtle competition under their belt, the judges felt confident about what the Scottish judges are looking for in a winning dish. While I was not privy to the internal discussion, I know they had a very hard time narrowing it down to just three winners and could have easily picked ten.

I think the judges chose well with these three winners. Each dish is different and demonstrates a creative use of oats, proving, once again, that oats are not just for breakfast. We’ll be working to get recipes for each video and put them up on our site soon. Without further ado, here are our finalists. Congratulations to the three finalists and our most sincere thanks to everyone who entered!

Camilla Saulsbury with Caledonian Dolmades

Carl Youngmann with Buttered Oats Brittle

Paula Todora with Golden Eggrolls with Steel Cut Oats, Apples, Walnuts and More!

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Cassidy Stockton Google: Cassidy Stockton
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Four Days Left to Enter Spar for the Spurtle

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The deadline for entry in Spar for the Spurtle is 11:59 pm on July 22nd, which means you have four days left to enter.

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Cassidy Stockton Google: Cassidy Stockton
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