Carrot Risotto with Rice of the Prairies

A food trend I can whole-heartedly get behind is the deployment of ancient grains in cooking, not only for their health benefits, but also their complex flavor and texture. Here, I’ve used Rice of the Prairies (whole oat groats) in place of traditional arborio; they’re a step less refined than steel cut, and look similar to farro, spelt (both containing gluten, therefore, not safe for those with celiac disease), and brown rice.