Ingredients

• 2 cups McCann’s Steel Cut Irish Oatmeal
• 3 tablespoons olive oil (or butter)
• 1/4 cup minced shallots
• 2 cloves garlic, peeled and minced
• 5-6 cups hot unsalted defatted chicken or beef broth
• 2 tablespoons minced fresh parsley
• 1 tablespoon fresh lemon juice
• 1/2 cup grated parmesan cheese
• salt & pepper to taste
• pinch saffron for color (optional)

Preparation

Heat olive oil in heavy saucepan over medium high heat. When hot, add shallots and garlic. Sauté for 3 minutes. Stir in the oats and sauté for about 5 minutes or until oats are glistening.
Begin by adding the hot broth 1/2 cup at a time (and saffron if used), stirring continuously, until each 1/2 cup has been absorbed. When oats have absorbed enough broth to be a rich, creamy texture with a bit of chewiness left, remove from heat.
Stir in parsley, lemon juice, cheese, salt and pepper.
Serve hot.