A few months ago, I saw a recipe in a cooking magazine for a Waldorf salad that contained cooked steel cut oatmeal. I saved the recipe somewhere, but never got around to trying it. While searching for a recipe for the pomegranates this week, I came across this recipe for a bulgur salad on 101 Cookbooks. I decided to use the oats instead. The hardest part of this recipe is getting the seeds out of the pomegranate. I used these instructions for seeding the pomegranate, and these for juicing the pomegranate.
- 1 cup uncooked steel cut oats
- 1 pomegranate, seeded (divided)
- 1 clove garlic
- ½ teaspoon salt
- 6 tablespoons olive oil
- 6 stalks celery, chopped
- ¾ cup toasted walnuts, coarsely chopped
- large handful parsley, chopped
- Bring 3 cups water to a boil. Add oats and cook until al dente, about 10 minutes. Remove from heat and cool. (This step can be done ahead.)
- Seed pomegranate. Place half the seeds in the blender. Add oil. Blend a few seconds. Strain to remove seed parts. Mash garlic with salt. Whisk into oil mixture.
- Combine remaining pomegranate seeds with cooled oatmeal, celery, walnuts, and parsley. Dress with oil mixture right before serving.
If anyone has an easy way to seed a pomegranate, please share.