Mince a bunch of fresh garlic. Add to uncooked oatmeal. Add grated
parmesan or romano. Cook as usual. Voila: Scottish risotto, or more
properly, avenotto. Delicious with pork chop (as last night), and
probably with other things.
I expect to experiment further. Broth instead of water for the
oatmeal? a pinch of orange peel?
Mark
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