"There's hardly a cuisine or country on Earth that doesn't view rice as a staple. From African jollof rice and Southern jambalaya to South Asian biryani and the universally ambiguous beans and rice, the grain is one food that brings the world together. Still, despite our collective reliance on the ingredient, there is a more nutritious swap that will give any rice-based dish a nutty twist: oat groats."
"Rice is the most eaten ingredient globally, but it never hurts to switch it up every now and then. In fact, your body will thank you if you do. Depending on the variety, 1 cup of cooked rice contains 34 to 52 grams of carbohydrates while the same serving of oats groats has 26 grams of carbohydrates. This type of oat is also full of nutrients, including fiber, protein, and iron."
Oat groats offer a healthier alternative to rice with lower carbohydrates per cooked cup and higher levels of fiber, protein, and iron. Rice remains a global staple found in dishes such as jollof, jambalaya, biryani, and beans and rice. Oat groats provide a nutty, chewy texture and mild sweetness that is more robust than white rice and comparable to brown rice. Use a 3:1 water-to-groats ratio for a fluffier, rice-like texture. Groats suit bowls, pilafs, and soups, and they withstand simmering without turning mushy, allowing direct addition to simmering pots.
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