Date: Fri, 04 Jun 93 20:02:14 BST
From: Dennis Furey (email@example.com)
1/2 cup whole oats (a.k.a. groats)
1-2 tbs basil
1 tbs pumpkin seeds (optional but worth it)
1 handfull dulse
1 7/8 cups water
Wash the oats and dry roast them until they're golden brown and have a fruity
smell. In addition to improving the taste, the roasting seems to prevent a lot
of slimy stuff from glorping out of the pressure cooker valve during cooking.
(If you have that problem anyway, try mixing in a small amount of brown rice
Dulse is a red sea vegetable sometimes found in Irish pubs, that turns green
when cooked. Carefully wash the barnacles and other foreign material out of it.
Put the roasted oats, washed dulse, water, and cloves in a pressure cooker and
pressure cook them for 45 minutes.
While that's cooking, dry roast the pumpkin seeds until they get lightly
browned. It should take less than five minutes. The green Chinese ones are
good. This recipe sort of works without them and is lower in fat, but it's
twice as good if you leave them in.
When the oats are finished cooking, combine them with the pumpkin seeds and
basil. (acknowledgements to Gaye Emmanuel for suggesting basil)