Oatmeal Pancakes With Pears and Pecans

Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans.

Note: Pulsing half the oats in a food processor refines the texture of the final product, but if you don't feel like getting out an extra piece of kitchen equipment, just skip that step. You'll end up with a heartier final product, which is pleasing in its own way.

Special equipment: Large non-stick skillet

Ingredients

serves Serves 4, active time 25 minutes, total time 25 minutes

• 1 cup quick cooking oats
• 1 cup (5 ounces) all-purpose flour
• 2 teaspoons baking powder
• Pinch of salt
• 2 tablespoons sugar, divided
• 2 eggs, beaten
• 1 cup milk
• 4 tablespoon unsalted butter, divided
• 3 ripe but firm pears, cut into 1/4-inch slices
• 1/2 cup chopped pecans

Procedures

1. Pulse 1/2 cup quick cooking oats in a food processor until finely chopped. Transfer to a large bowl, then add remaining oats, flour, baking powder, salt, and 1 tablespoon sugar. Whisk together eggs and milk in a medium bowl, then fold into oat mixture. Set aside.
   
2. Melt 1 tablespoon butter in a large non-stick skillet over medium heat, then add pears and remaining sugar. Cook, shaking pan occasionally, until pears begin to soften and brown, about 10 minutes. Remove from skillet and wipe clean.
   
3. Toast pecans in now-empty skillet over medium-high heat, tossing often, until browned, about 6 minutes. Remove from skillet and reserve. Reduce heat to medium-low and wipe out skillet.
   
4. Melt 1 tablespoon of butter in the skillet. Add four 1/4-cup batches of batter and cook without moving until bubbly on top and the bottom is golden brown, about 2 minutes. Flip pancakes and cook second side until golden brown, about 2 minutes longer. Transfer to a plate and keep warm. Repeat with remaining batter and butter, working in batches, until all pancakes are cooked. Serve immediately with pears and nuts.

Mollie Katzen's Green Rice with Grapes and Pecans

Suggested tweaks: You could use just about any leafy green herb here in addition to the parsley. Katzen recommends mint, and a bit of tarragon would be equally nice.

Ingredients

serves Serves 6 to 8, active time 20 minutes, total time 1 hour, plus time to chill the salad

• 2 cups long-grain brown rice (plain or basmati)
• 1 teaspoon minced or crushed garlic
• 6 tablespoons fresh lemon juice
• 1 tablespoon light-colored honey, agave nectar, or pure maple syrup
• 1 teaspoon salt, or more if needed
• 1/4 cup extra-virgin olive oil
• 6 scallions, whites and light greens cut into 2-inch lengths
• 1/2 (packed) cup fresh flat-leaf parsley, larger stems removed
• 2 cups seedless grapes, halved
• Black pepper
• 1 cup chopped pecans, lightly toasted, or to taste
• Lemon wedges (optional)

Procedures

1. Fill a large saucepan with water and bring it to a boil. Add the rice and cook, uncovered, at a gentle boil over medium heat for about 40 minutes, or until tender. (Check the water level during the cooking.) Drain thoroughly in a colander in the sink when done, then shake dry. You can help this along by patting the grains with a kitchen towel.
   
2. Meanwhile, combine the garlic, lemon juice, sweetener, and 1 teaspoon salt in a large bowl (a wide, shallow one, if possible) and whisk to blend. Keep whisking as you drizzle in the oil.
   
3. Add the freshly cooked, drained rice (it’s OK if it’s still hot or warm) to the dressing, mixing it in gently with a fork until completely coated.
   
4. Put the scallions in a mini food processor with the parsley, and buzz until feathery. If you don’t have a small food processor, just go at the herbs on a cutting board with a very sharp knife until finely minced.
   
5. Add the herbs to the rice mixture, stirring gently with a fork until well combined. (The rice will turn a lovely shade of green.) Gently stir in the grapes, then taste to adjust the salt if needed and add some black pepper.
   
6. Cover tightly and chill well before serving. Serve cold or at cool room temperature. Stir in the pecans shortly before serving or just sprinkle them on top. Serve with lemon wedges, if desired.
   
7. Optional enhancements:
   Chopped or grated lemon zest for the top (zest the lemons before juicing)
   Up to 1/2 cup minced fresh mint leaves added to the herbs
   Chopped apple or other fruit in addition to the grapes