Warm oat berries with walnuts and gorgonzola
Instructions:
- OATS:
- 1¼ cups water;
- 1 cup whole oat berries (oat groats);
- 1/8 teaspoon fine sea salt.
- TO FINISH:
- 1 tablespoon extra-virgin olive oil;
- ½ cup coarsely chopped walnuts;
- 3 teaspoons chopped fresh thyme;
- ½ cup coarsely chopped pitted green olives;
- ¼ teaspoon fine sea salt;
- ¼ teaspoon freshly ground black pepper;
- 2 teaspoons red wine vinegar;
- ¾ cup crumbled Gorgonzola or other mild blue cheese (3 ounces).
- To prepare the oats, bring the water, oat berries, and salt to a boil in a small saucepan. Decrease the heat to maintain a simmer, cover, and cook until the oats are tender but still slightly chewy, 30 to 40 minutes. Remove from the heat, cover, and set aside to steam for 10 to 15 minutes if you have time. Drain any remaining liquid.
- To finish, heat the olive oil in a 10-inch skillet over medium heat until shimmering. Add the walnuts and 2 teaspoons of the thyme and toast, stirring frequently, until fragrant, about 3 minutes. Decrease the temperature if the walnuts darken too fast. Add the oats, olives, salt, and pepper. Cook, stirring, until heated through, about 2 minutes. Taste and adjust for salt and pepper (keeping in mind that olives can be salty). Sprinkle with the vinegar and remove from the heat. Briskly stir in ½ cup of the cheese until it just starts to melt. Top with the remaining ¼ cup cheese, sprinkle with the remaining 1 teaspoon thyme, and serve right away.
- TO GET A HEAD START: Make the oats, as in step 1, ahead.
- TO VARY IT: Use 2½ cups cooked Kamut or soft wheat berries if you can’t find whole oat berries.