A savory, delicious version of oatmeal. I found this recipe in a book about Pellworm, given to me by the photographer Ulrich Mack. Pellworm is an island community off the coast of Germany.
1¼ c Irish oat meal (oat groats)
2 c broth, either vegetarian or chicken
2 c diced apples
2 c diced onions
1½ T lemon juice
1 T butter
1½ T curry powder
1/3 c each: unsalted cashews and almonds
salt & pepper to taste
Rinse oats. Place them in a large sauce pan and heat, stirring frequently until grains begin to toast and burst. Add 1½ broth and bring to a boil. Simmer on low for 30 minutes, or until the groats are tender. Remove from heat and cover.
Toast the almonds in a small ungreased pan, cool and chop fine.
Chop the apples and toss with the lemon juice. Set aside.
Chop the onions and cook in the butter over medium heat 5-10 minutes. Add apples and cook 5 minutes more. Add curry and let that cook in a few minutes, stirring often. Add cashews and the remaining ½ cup of broth and cook until heated through. Fold into oatmeal.
Sprinkle with almonds and serve.