Melt butter in a medium saucepan over medium heat. Add mushrooms and onions. Cook for 3 minutes or until tender. Add garlic and stock. Bring to boiling.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Savory oatmeal? It may sound strange but it's delicious! Cooking the steel-cut oatmeal in vegetable oil adds a depth of flavor that's similar to risotto or grits. Then, top with sauteed mushrooms, wilted kale, and shaved Parmesan cheese.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee unsalted butter | ||
| 1 c. sliced baby bella mushrooms | ||
| ¼ c. Hy-Vee Short Cuts chopped white onions | ||
| 2 clove(s) garlic, minced | ||
| 2 c. Hy-Vee vegetable cooking stock | ||
| 1 c. Full Circle organic steel-cut oats | ||
| ¾ c. baby kale leaves | ||
| ¼ c. Parmesan cheese, finely shredded, plus shaved Parmesan for garnish |
Things To Grab
- Medium saucepan
Directions
Add oats; reduce heat. Simmer, covered, for 20 minutes or until liquid is absorbed and oats are tender, stirring occasionally. Remove from heat. Fold in kale and shredded Parmesan cheese.
Divide mixture among four serving bowls. Garnish with shaved Parmesan, if desired. Serve immediately.
Nutrition facts
Servings
300 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 35mg
- Sodium: 680mg
- Total Carbohydrates: 31g
- Protein: 8g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%