We try to eat healthily most of the time but with high cholesterol, I am trying to weave in more whole grain foods into my diet. I’m told oats is great for bringing down the cholesterol but I really don’t like eating it in porridge, so I’ve been poking around to see how else to use it. Oat, fruit and nut bars are great and I love oat cookies, but they can be full of sugar. Then recently I came across a product called ‘Oats for rice’ which is a Quaker Oats product made for the Asian market.
It’s a simple proposition: you just add it to uncooked white rice at an oats-to-rice proportion of 1:3, drop it into the rice cooker, and cook as you would ordinary rice. The idea is to increase one’s wholegrain intake. I tried it and loved it for its springy, pleasantly chewy texture and fragrant, nutty flavour. From what I see, I think you can use ordinary rolled oats for this.
While you can cook it plain with rice and eat it like in any ordinary Asian meal, I also played around with it and here’s a simple recipe I came up with. It’s super easy to make with minimal cooking skills and time required. It’s also a great way to use up leftover rice.
Aromatic Tomato and Orange Rice with Oats
This is a light dish, where the tomato, coriander and orange zest brings a little zing to the rice. Very summery, and good for anyone trying to eat slim.
2/3 cup rice, rinsed
1/3 cup Quaker Oats for Rice (or ordinary rolled oats)
11/2 cups water
A handful of cherry tomatoes, halved
Grated rind of 1 orange
A handful of coriander, chopped
Salt and pepper to taste
1 tsp virgin olive oil (or use orange-infused olive oil)
• Pop the rice, oats and water in the rice cooker and cook as normal.
• When it is done, transfer the rice to a serving plate and let the steam escape for about 5 mins.
• Sprinkle salt, pepper and olive oil and toss. Then top with coriander, tomato, and orange rind.
• Toss when ready to serve.