oat pilaf

2 C old fashioned, quick, or steel cut oats
4 Tbs oil
1/2 C chopped onion
2 cloves garlic
2 C chicken broth, or 2 C hot water and chicken boullion

toast oats in dry skilled for 5 minutes over high heat, until lightly browned, and then remove from skillet. saute onions in oil until translucent in skillet that oats were removed from, then add garlic and cook for 1-2 minutes. stir in oats and cover with oil/onion mixture. add chicken stock and bring to boil, then cover and remove from heat. let rest, covered, for 15-20 minutes before serving.