Oat, peas, beans and barley grow

OK, so I lied about the beans and barley.

This recipe is a bit of a mish-mash. We had some leftover pork ribs for dinner, and so had some leftover pork rib bones. We also had our first batch of fresh-from-the-garden peas, and they really were alike as peas in a pod. Which means we had a bunch of leftover pods. Toss in an onion, pressure cook for 20 minutes (didn’t want to overcook the pea pods), and we had a quart of porky-pea broth.

Setup: 1/3 cup of stone ground rolled oats, one cup of porky-pea broth, three dinner teaspoons of potato flakes (I like peas and potatoes), salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Serviceable. The result was mild and inoffensive and very nearly bland. Adding butter helped, but what it really needed was gravy. I think that the leftover shards and bones from one dinner were not really enough to give it the meaty flavor it needed.

Rating: *****

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