This is a recipe from the north-western edge of Europe, the Lofoten, to be precise, modified to what’s available in our area a little further south and west. The original recipe uses crushed barley and Angelica root, we substituted with rolled oats and nettles. It can be served as a (filling) side dish, I guess, but we made it for breakfast, and it was very tasty indeed. As for spices/ herbs, add what you like. Oatmeal will take on just about any taste. Instead of chicken broth, you could use vegetable stock to make it a vegetarian dish, or bouillon cubes if you have neither broth nor stock handy.
- 2 cups broth
- handful of cooked or fresh stinging nettles
- 1/2 an onion, chopped
- 2 cups of rolled oats
- 2 cups of water
- salt, pepper, sage or whatever herb you like to taste
Heat broth. Add onion, then nettles. If the latter are fresh, make sure to cook them for a couple of minutes in boiling broth.
Add oats and water. Bring to a boil again, then turn down the heat and let simmer until the oats are soft.
Season to taste and enjoy.