More experimental cooking: I found organic oats in my grocery store the other day. Not rolled oats as in oatmeal. Whole oats. With each kernel encased in a hull. As in horse feed. I turned it into a risotto-like dish with an incredibly rich texture and full flavor.
Roast 200 ml oats. Add chopped shallots and garlic. Season with salt and black pepper, add 400 ml water and simmer for 30 minutes. Stir in some Parmesan cheese for a creamy texture and white aceto balsamico for tartness. Serve with pan seared king oyster mushrooms seasoned with salt, crushed fried bacon, balsamico mousse as well as purslane and beet greens.