A savoury dinner take on oats — risotto-style, with garlicky sautéed mushrooms, spinach and a touch of parmesan.
Makes 2 servings
Nutrition (per serving, estimated)
- Energy: 215 kcal
- Protein: 9 g
- Fat: 9 g
- Carbohydrate: 26 g
- Fibre: 4 g
Estimated values.
Ingredients
- 1 small glass (about ⅔ cup) oats
- 1 small glass chicken or meat broth
- Mushrooms, sliced
- Garlic and onion
- A handful of spinach and parsley
- Olive oil and spices of your choice
- Spring onion + 1 tablespoon grated parmesan, to serve
Method
Cook the oats in just enough water to cover until slightly softened, then add the broth and spices and cook 4–5 minutes more. In a separate pan, sauté the mushrooms with garlic, onion, spices and olive oil; add the parsley and spinach for the last 2–3 minutes — just until wilted, keeping their colour. Stir the vegetables into the oats and serve topped with spring onion and parmesan. Enjoy!
Originally shared on our Instagram.