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From: BobK (
Subject:         Re: Steel Cut Oats & Brown Rice In The Kuhn?
Date: August 11, 2006 at 3:52 pm PST

In Reply to: Steel Cut Oats & Brown Rice In The Kuhn? posted by Debbie T on August 5, 2006 at 1:08 pm:

For cooking brown rice look at the responses to Yonetyo's post immediately below, the responses are from Sabrina, Guy and myself.

Steel Cut Oats:
I prefer to soak all grains for a few minutes before cooking them. For 1 cup of oats add about 3 and 1/2 cups of water and bring to full pressure for about 10 minutes with a natural pressure release. You may add salt if you wish.

An alternative is to toast the oats which will give them a nutty flavor. To toast one pound of steel cut oats. Preheat an oven to 350 degrees F. I
give the oats a spin in a food processor to break them up some. Spread the oats in a 9x13x2 inch baking dish and toast for 20 minutes, stirring occasionally. Cool and store in an airtight container. To cook use 1 cup of oats to 3 1/2 cups water and bring to pressure for 5 minutes with a natural release. These will have a distinctly different flavor.

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