Oat Berry Pilaf with Walnuts and Gorgonzola
A hearty, chewy grain salad with pungent blue cheese and tart cherries
Why This Recipe Works
Oat berries—whole hulled oats—offer a satisfyingly chewy alternative to rice or quinoa in this savory pilaf. Sprinkle the Gorgonzola just before serving to maintain the individual grains' texture and prevent the cheese from melting into a gluey paste.
Instructions
Heat the oil in a medium saucepan over medium heat until it shimmers. Add the shallot and cook until softened and translucent, about 2 minutes.
Stir in the water, oat berries, and a half-teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the grains are tender but still provide a satisfying pop, about 45 to 60 minutes.
Remove the pan from the heat and let it stand, covered, for 5 minutes. Drain any excess water that has not been absorbed by the grains.
Stir in the walnuts, dried cherries, parsley, and balsamic vinegar. Season with salt and pepper to taste.
Transfer the pilaf to a serving bowl and sprinkle with the Gorgonzola. Serve warm, before the cheese melts completely into the grains.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The oat berries can be cooked 1-2 days in advance and stored in the refrigerator. Add the remaining ingredients just before serving.
