Oat Berry Pilaf with Walnuts and Gorgonzola
A hearty grain dish with a satisfying chew, balanced by pungent cheese and tart cherries
Why This Recipe Works
Oat berries, or whole groats, offer a remarkably chewy texture and nutty depth that transforms oats from a breakfast staple into a savory dinner base. For the best results, wait to add the Gorgonzola until just before serving to keep the pilaf light rather than gluey.
Instructions
Heat the olive 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 salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the oat berries are tender but still have a pleasant chew, 45 to 60 minutes.
Remove the pan from the heat and let it stand, covered, for 10 minutes to allow the grains to settle and absorb any remaining steam.
Drain any excess water if needed. Gently fold 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 the crumbled Gorgonzola over the top—avoid stirring the cheese in so the dish stays light and vibrant.
Serve warm, while the nuts are still crunchy and the cheese is just beginning to soften.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
