spar for the spurtle #2 - steel cut oatmeal tabbouleh

Last year, I entered the first ever "Spar for the Spurtle" contest for Bob's Red Mill. The challenge was to create an innovative recipe featuring their steel cut oatmeal in less than 30 minutes. I whipped up a very delicious bowl of oatmeal with wild rice and organic blueberries. Maybe it was a little too run of the mill, so I took a different route this year.

For my entry for Bob's Red Mill "Spar for the Spurtle 2" I created a super fresh steel cut oatmeal tabbouleh, featuring Bob's Red Mill Steel Cut Oatmeal, that is served on top of a bed of ultra creamy hummus, and topped off with lots of local produce purchased at my local farmers market or picked straight out of the garden. Pita wedges, carrot sticks, cucumbers and bell peppers make the perfect vessels for transporting this vibrant dip from the platter to your mouth!



Check out the video! I had a great time creating this with my very talented art director of a husband, and shot on location (!!) at the Washington Farmers Market at in our backyard.

Be sure to "like" the video on YouTube to help my chances of winning a trip to Portland, Oregon to compete in the top three, and then help me on my way to Scotland to represent Bob's Red Mill at the World Porridge Making Championships!