Herbed Whole-Oat Salad

• 1 cup whole oats (also called oat groats)*
• 1/2 cup minced onion
• 1 large shallot if desired, minced
• 1 1/8 teaspoons ground allspice
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons olive oil (preferably extra-virgin), or to taste
• 1/2 cup finely chopped fresh parsley leaves
• 1/3 cup finely chopped fresh mint leaves
• 1 cucumber, peeled if desired, seeded, and chopped
• 1 cup vine-ripened cherry tomatoes, quartered
• *available at natural foods stores

1. In a large saucepan of salted boiling water cook oats 25 minutes.
2. Drain oats in a colander and rinse under cold water.
3. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to
4. 10 minutes (check water level in kettle occasionally, adding water if necessary).
5. While oats are cooking, in a large bowl stir together onion, shallot, allspice, and salt.
6. Stir in hot oats and cool.
7. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste.
8. Add cucumber and tomatoes and toss gently.
9. Salad may be made 1 day ahead and chilled, covered (herbs may discolor slightly).
10. Bring salad to room temperature before serving.

oats, onion, shallot, ground allspice, salt, lemon juice, olive oil, parsley, mint leaves, cucumber, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/herbed-whole-oat-salad-12247 (may not work)