Steel-Cut Oats with Mushrooms and Kale

Recipe

Main Dish
Steel-Cut Oats with Mushrooms and Kale

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data

4
Servings
10min
Prep
35min
Total

Recipe Wellness Badges

Author

Save Options

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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

  1. 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. 

  2. 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. 

  3. 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%

Recipe Source:

Hy-Vee Seasons February 2021