Toasting the oats slightly intensifies their flavor, but you can skip this step if you prefer. If the broth is not low-sodium withhold the salt and taste the pilaf after it is cooked to see if it needs more. Serve this pilaf as a side dish or as a bed for grilled steak or chicken.
Place the oats in a sieve and rinse with hot water several times until the water runs clear.
Heat the olive oil in a heavy skillet over medium heat. Add the onion and cook 5 minutes, stirring occasionally, until the onion softens or about 3 to 5 minutes. Add the steel-cut oats and cook another 2 to 3 minutes, stirring constantly, or until the oats are lightly toasted.
Stir in the broth and salt (if using) and bring to a boil over high heat. Reduce the heat to low and cook, covered, for approximately 10 to 15 minutes or until the oats are tender.
Toss the oats with the thyme, lemon zest, and lemon juice. Serve warm. Makes 2 cups cooked oats after rinsing.
