Oat groats are an undervalued whole grain but one packed with nutrition and flavor. It takes a little planning ahead since it’s best to soak them for several hours or overnight before cooking but well worth the extra time and effort.

The severe pain in my right side I used to get from dairy products is gone after more than three years. I slowly added dairy products back into my diet only to discover they cause sinus issues. Cow’s milk dairy seems to be the worse culprit and I can still do limited amounts of goat’s milk dairy. This recipe is one of my favorite ways to use goat cheese. If you’re dairy free then the goat cheese can be left out entirely, replaced with a tablespoon or two of coconut cream or a good nondairy cheese replacement.

I’ve made this with crimini mushrooms as well as a wild mushroom blend and both were equally good. I recommend using whatever you like and have available. Same thing with the wine. If it’s something you like to drink then use it. I found a nice Australian chardonnay with slightly fruity notes that I use for most of my cooking needs. If you’re alcohol free then use an extra half cup of reserved liquid and a few tablespoons of white balsamic vinegar.

4 cups water
1 cup oat groats
1/2 cup white wine
1/4 cup flat leaf parsley, finely chopped
6oz mushrooms, diced
2oz chevre goat cheese
2 shallots, minced
1 tbs grapeseed oil
2 tsp fresh thyme
1 tsp salt

Soak the oat groats for 3-4 hours. Drain, reserving the liquid. In a medium sized sauce pan, heat oil and add shallots. Cook until they’re translucent. Add oat groats, mushrooms, salt and white wine. Simmer on low until liquid is absorbed, stirring often. Add reserved liquid from soaking the oats, a half cup at a time, allowing it to absorb before adding more. You may not need all the reserved liquid. Cook until the oat groats are done to your liking. I prefer mine to be slightly underdone so they still have some texture. Add thyme and goat cheese and stir until the goat cheese is melted into the risotto. Remove from heat and stir in the parsley. Serve.