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Oatmeal Kedgeree with Ethiopian Berbere Seasoning

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Oatmeal Kedgeree

Dear Oatmeal,

I love you. I really do. But we need to talk. Don’t worry. It’s not that kind of talk.  I can’t break up with you. After-all you enable me to be a better me and keep me going for quite a while in the mornings. When you are with me, even the daunting workouts at the gym seem to fly by fast and you make those long runs seem so easy because I have the energy to “just do them”.

So why do we need to talk? It’s not you, it’s me. I have been going into a rut with the same old same old way of treating you every morning. I sweeten you up with dates or honey or with fruits. You know it, I know it and the whole world knows it. I don’t like all things sweet and not on all days.

Oatmeal Kedegree

So I have decided to spice up our relationship and I promise you, it will be hot and steamy from now on.

So we will temporarily say adios to the bananas and mangoes and apples and say hello to the multi colored vegetables. And that’s not all. We are going to bring in some hotness from Ethiopia too. Exotic spices always keep me, you know, interested. Oh you are going to be salty, spicy and hot. I promise to love you more than your sweet version. So are we on the same page? Ok great!!

Oatmeal Kedgeree

My Dearest, I am glad we had this talk and you agreed. Your new Avatar as Oatmeal Kedgeree with Ethiopian Berbere Seasoning is Rocking! I am now going to share this new magical you with my friends. I know some of them will LOVE you in your spicy best. I know I do.

 

Stay good and Delicious,

Ansh

Oatmeal Kedgeree with Ethiopian Berbere Seasoning

Serves: 4 sevings

Oatmeal Kedgeree with Ethiopian Berbere Seasoning

Ingredients

  • 1 cup steel cut oats
  • 2 cups water
  • 1/2 tsp oil ( I used ghee)
  • 1/2 tsp cumin seeds
  • 1- 2 dry red chillies
  • 2 Tbs minced shallots
  • 1 cup frozen mixed vegetables ( You can use any quick cooking frozen veggies of your choice)
  • 2- 3 fingerling potatoes boiled and peeled( optional)
  • 1/2 C steamed cauliflower (optional)
  • 1/4 tsp Berbere Spice Mix ( use cayenne and some ground ginger if you don't have the Berbere mix)
  • salt to taste
  • Cilantro to garnish

Instructions

  1. Start by heating the water and add in the oats, stir and let it cook on low heat.
  2. While the oats are cooking, heat the oil/ghee and add in the cumin.
  3. Wait for it to crackle, then add in the chillies. Stir and now shallots and let them turn translucent.
  4. Add in the veggies, stir and cover to cook until soft.
  5. If using precooked potatoes and cauliflower, wait for the mixed veggies to soften a bit then add them.
  6. Add in the salt, the berbere spice and the cooked oats. Stir and allow the flavors to combine, garnish with cilantro and serve with a cup of spiced lassi

Notes

I used the potato and cauliflower to add an Indian Khichdi taste to this. You can use any vegetables you like. You could also steam cook the veggies before you saute them. I usually soak the oats in water and leave it in the fridge. It cooks faster and on some days, i just put it in a smoothie without cooking.

https://www.spiceroots.com/oatmeal-kedgeree-ethiopian-berbere-seasoning/

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Comments 17

  1. this stuff is amazing i made it last night for diennr, and since i’m the only vegan in the house, i’ll be eating it for the rest of the week and that is FINE by me! i doubled the Berbere spice and the onion to suit my tastes, and added some mixed greens at the end just to boost the nutrition, served it over mixed grains: fantastic! some of the best food i’ve ever eaten! this will be a frequent meal in my house thank you!

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  2. I have heard of this dish before but I didn’t have a chance yet to try it. Thanks for sharing yours and for reminding me, it looks super appetizing. Have a great week!

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    1. HI Mireya,

      This oatmeal dish is loosely based on the Indian Khichdi that we make with rice, lentils and vegetables.

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