Ingredients for 6 servings
¼ teaspoon(s) black pepper
½ cup(s) chopped mushrooms
½ cup(s) chopped red bell pepper
½ cup(s) chopped yellow bell pepper
½ cup(s) sliced green onions
½ teaspoon(s) salt
¾ cup(s) vegetable broth
1 tablespoon(s) olive oil
1¾ cup(s) oats, uncooked
2 egg whites or 1 egg, lightly beaten
2 garlic cloves, minced
2 tablespoon(s) minced fresh basil leaves or 2 teaspoons dried basil
Directions
In 10-inch nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
In large bowl, mix oats and egg whites until oats are evenly coated.
Add oats to vegetable mixture in skillet.
Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
Add broth, basil, salt and pepper.
Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
Serve immediately.
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