Serves 8
Ingredients:
1 cup oat groats (I call them oat berries)
1 ½ cups apple ginger cider
2 cups chicken stock
¼ teaspoon salt
Olive oil
6 carrots, peeled, sliced, quartered
1 pound wild mushrooms
1 cup toasted pecans
2 tablespoons chopped parsley
Salt and Pepper

In a sauce pot bring the oat groats, apple ginger cider, chicken stock, and salt to a boil. Place a lid on it and turn the heat down to low and cook till tender, about 1 hour.

Preheat oven to 425. In a shallow roasting pan toss the carrots with some olive oil, salt, and pepper. Place in the oven and roast till tender and cooked through and starts to brown, about 25 to 30 minutes.

In a sauté pan heat a bit of olive oil and sauté the mushrooms on medium heat till tender. To finish the dish, combine the cooked oats, roasted carrots, mushrooms, pecans, and chopped parsley. Taste for seasoning. If making it ahead of time, leave the parsley out till just before reheating, then fold the parsley in.