Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Oat Bowl with Edamame and Creamy Citrus Sauce
2020-01-23
https://www.metro.ca/userfiles/image/recipes/bol-avoine-edamames-sauce-cremeuse-agrumes-11192.jpg
PT10M
PT25M
PT35M
In a deep skillet, heat the oil on medium high. Add the steel cut oats and mix until they are coated in the oil. Cook for 3-4 minutes or until it smells slightly like hazelnut.Add the water and cover to bring to a boil. Remove the lid and cook for another 15 minutes while mixing from time to time.Add the salt, cook without a lid for 7 to 10 minutes more or until the oats have a texture that resembles risotto.Meanwhile, add the edamame in a pot and cover with water. Bring to a boil, then lower the heat and cook for another 10 minutes.Add the green vegetables to the edamame and cook for another 1 to 3 minutes, depending on the kind of vegetables chosen (1 minute for leafy greens, 2-3 minutes for broccoli or rapini).Drain the edamame and green vegetables and rinse in cool water to stop the cooking process. Transfer to a bowl. Set aside.Preparing the sauceIn a small bowl, add the tahini, orange juice and lime juice, sesame oil, soy or tamari sauce, and maple syrup. Whisk until you get a smooth texture. If the sauce is too thick, add a bit of water and whisk again.AssemblyDivide the oats between the bowls. Top with the edamame and green vegetables. Add the sauce and garnish with slices of citrus and sesame seeds.Source: Loounie
4
3
9
5
1
2 tablespoon (30 ml) olive oil
1 cup (250 ml) Irresistibles steel cut oats
1/4 teaspoon (1,25 ml) salt
3 1/2 cup (875 ml) water
3 1/2 cups (875 ml) frozen shelled edamame
4 cups (1 L) green vegetable blend of your choice
slices of citrus fruits and sesame seeds for garnish (optional)
sauce
1/2 cup (125 ml) tahini (sesame butter)
1/4 cup (60 ml) orange juice or the juice of one orange
2 tablespoon (30 ml) lime juice or the juice of one lime
2 tablespoon (30 ml) sesame oil
1 tablespoon (15 ml) soy or tamari sauce
1 tablespoon (15 ml) maple syrup
1-2 tablespoon (15-30 ml) water as needed
Oat Bowl with Edamame and Creamy Citrus Sauce
4
Main course
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME
Ingredients
-
2 tablespoon
(30 ml)olive oil
-
1 cup
(250 ml)Irresistibles steel cut oats
-
1/4 teaspoon
(1,25 ml)salt
-
3 1/2 cup
(875 ml)water
-
3 1/2 cups
(875 ml)frozen shelled edamame
-
4 cups
(1 L)green vegetable blend of your choice
-
slices of citrus fruits and sesame seeds for garnish (optional)
-
sauce
-
1/2 cup
(125 ml)tahini (sesame butter)
-
1/4 cup
(60 ml)orange juice or the juice of one orange
-
2 tablespoon
(30 ml)lime juice or the juice of one lime
-
2 tablespoon
(30 ml)sesame oil
-
1 tablespoon
(15 ml)soy or tamari sauce
-
1 tablespoon
(15 ml)maple syrup
-
1-2 tablespoon
(15-30 ml)water as needed
Preparation
In a deep skillet, heat the oil on medium high. Add the steel cut oats and mix until they are coated in the oil. Cook for 3-4 minutes or until it smells slightly like hazelnut.
Add the water and cover to bring to a boil. Remove the lid and cook for another 15 minutes while mixing from time to time.
Add the salt, cook without a lid for 7 to 10 minutes more or until the oats have a texture that resembles risotto.
Meanwhile, add the edamame in a pot and cover with water. Bring to a boil, then lower the heat and cook for another 10 minutes.
Add the green vegetables to the edamame and cook for another 1 to 3 minutes, depending on the kind of vegetables chosen (1 minute for leafy greens, 2-3 minutes for broccoli or rapini).
Drain the edamame and green vegetables and rinse in cool water to stop the cooking process. Transfer to a bowl. Set aside.
Preparing the sauce
In a small bowl, add the tahini, orange juice and lime juice, sesame oil, soy or tamari sauce, and maple syrup. Whisk until you get a smooth texture. If the sauce is too thick, add a bit of water and whisk again.
Assembly
Divide the oats between the bowls. Top with the edamame and green vegetables. Add the sauce and garnish with slices of citrus and sesame seeds.
Source: Loounie
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
