They're perfect for shoring up unfilling salads and brothy soups, stuffing small birds and pork loins or standing in for rice in risottos.

WSJ: Get Your Freekeh On | Consider This

While the recipe does call for constant stirring and monitoring, oats are less finicky than the polished short-grain rice typically used in risottos.

WSJ: Sean Brock's Oats Risotto With Peas and Pecorino | Slow Food Fast