Oatmeal For Dinner Savory Steel Cut Oats Recipes
OATMEAL FOR DINNER (SAVORY STEEL CUT OATS)
Eating oatmeal for dinner isn't as crazy as it sounds with these mushroom-filled savory steel cut oats. Bookmark this as a cheap, delicious, hearty vegetarian meal!
Provided by Lori Yates
Categories Meatless
Time 50m
Number Of Ingredients 12
Steps:
- In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
- Meanwhile, melt butter in large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add garlic, mushrooms, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
- Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you'll continue adding stock, 1 ladle at a time, and stirring frequently (you do NOT need to stir constantly). The oats should take about 25 minutes to cook (taste to make sure they are tender).
- To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.
Nutrition Facts : Calories 375 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 18 grams fat, Fiber 7 grams fiber, Protein 13 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 2774 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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- In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
- Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.
- Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
- Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you’d like now.
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