Oat Spring Salad
Ingredients
1 cup Montana Gluten Free Naked Oats (formerly Rocky Mountain Rice)
1 small red onion
2 cups raw asparagus cut into small pieces (1/2 to 1 inch)
1 cup walnuts pieces (optional)
½ cup feta cheese (optional)
68 radishes cut into slivers
½ cup dried cranberries
2 tbsp white balsamic vinegar
⅓ cup extra virgin olive oil
kosher salt
freshly cracked black pepper - to taste
crushed red pepper flakes - to taste
Directions
Instructions:
Bring 4 cups of water to boil. Add a tablespoon of kosher salt. Add Montana Gluten Free Naked Oats. Return to boil then turn down to simmer. Cook, stirring occasionally, for 1 hour.
While oats are cooking, finely chop the red onion and place in a small bowl. Cover with 2 tablespoons of white balsamic vinegar - it is okay if not all of the pieces are submerged.
Chop off the ends of the asparagus spears. Cut the asparagus on the bias (just for looks) into small pieces - 1/2 to 1 inch in size.
Cut off the ends of the radishes. Slice thinly into rounds - stack a few slices at a time then cut straight down to make slivers.
During the last two minutes of the cooking of the Naked Oats, add the asparagus to the pot and cook along with the oat groats for the last two minutes.
Drain the Naked Oats and asparagus and transfer to a large bowl. Season immediately with olive oil, pepper and crushed red pepper flakes to taste.
Add the red onions, chopped walnuts, radishes, cranberries, and feta cheese to the Naked Oats. Toss with a large spoon. Taste. Add another tablespoon of white balsamic vinegar, more salt, pepper, or crushed red peppers, if desired. Toss - taste again. Can be served at room temperature or chilled.