YIELD: 4-6 servings for grains, 2-3 servings for pears

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

     Grains:

  • 1/2 cup uncooked steel cut oats
  • 1/4 cup uncooked millet
  • 3 tablespoons uncooked quinoa
  • 2 cups of water
  • Pinch of salt

Pears:

  • 1 Pear, ripe but firm
  • 1 1/2 tablespoons coconut sugar or brown sugar
  • 1 tablespoon of butter, ghee or coconut oil
  • 1/3 cup canned coconut milk, full fat
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of pure vanilla extract
  • Chopped nuts for garnish (optional)

METHOD

To Make the Grains:

  1. The night before; combine the oats, millet, and quinoa in a fine mesh colander and give them a good rinse under cold water, drain well. Put the rinsed grains in a medium saucepan with the water and a small pinch of salt and bring to a boil. When the water boils, remove the pan from the heat, cover and let sit on the stove top overnight.
  2. The following morning; return the pan to the burner and bring to a low simmer. Continue cooking until all the water is absorbed and the grains are soft, about 10-15 minutes. Stirring occasionally to prevent the bottom from burning. At this point, more liquid can be added if you prefer a looser consistency. Turn off the heat, cover and let rest for 5-10 minutes.

To Make the Pears:

  1. Cut the pear in half lengthwise, remove the core and cut each half into thin slices. Set aside.
  2. In a skillet, heat the butter or oil over medium heat until melted, add the sugar and stir to combine, carefully add the coconut milk. Cook for about a minute longer, stirring continuously, until the sugar has melted and the sauce starts to come together.
  3. Add the sliced pears to the caramel and continue cooking until the pears are tender and golden, and the caramel sauce has thickened, about 5-10 minutes depending on the ripeness of your pears. If the sauce gets too sticky, just add a splash of water or more coconut milk to loosen it up again.
  4. Turn off the heat, stir in the cinnamon and vanilla. Serve immediately over grains. Garnish with nuts of desired.

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