ST. LOUIS — It takes a little courage the first time you saute onions with Indian spices and mix them into your oatmeal, but the queasy feeling passes. I promise.
I’ll admit that I wasn’t an instant convert. It felt like sacrilege. Violating your childhood treat with veggies and soy sauce still feels a bit … well, unsavory, but I’d like to change that. At a recent dinner, I served a curried steel-cut oatmeal dish with chicken and mixed peppers, but I waited until everyone applauded the texture and flavors before I confessed that “oh, by the way … that’s not quinoa.”
You must login to view the full content on this page.
Or, use your linked account: