Savory Steel Cut Oatmeal
Recipe: #11307
November 23, 2013
Categories: Side Dishes, Oats, Mushrooms, Onions, 5-Minute Prep, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Vegetarian, Vegetarian Dinner, more
"This is tweaked a bit from a recipe originally found in a slideshow at Shape Magazine's website. Theirs didn't specify steel cut oats, but I have been trying to use them lately. It makes a nice change for a side dish, and helps fill that gap left when you cut out starchy side dishes. Once I wrapped my head around the fact that oatmeal doesn't have to be sweet and for breakfast, it opened up a whole new world for me."
Ingredients
Nutritional
- Serving Size: 1 (201.9 g)
- Calories 119.3
- Total Fat - 3.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 2 mg
- Sodium - 110.1 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 3 g
- Sugars - 2 g
- Protein - 5.2 g
- Calcium - 54.5 mg
- Iron - 1.1 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Bring water to a boil; add oats and salt and simmer over medium-high heat, stirring occasionally, for 5 minutes.
Step 2
Reduce heat to medium-low, cover and continue simmering, stirring occasionally, 25 minutes. Remove from heat.
Step 3
Meanwhile, heat oil in a nonstick skillet over medium heat.
Step 4
Add onion and mushrooms and saute until onions are translucent, about 5 minutes.
Step 5
When oatmeal is done, blend it into the vegetables in the pan and continue cooking, stirring frequently, 5 minutes.
Step 6
Remove from heat and stir in Parmesan and pepper, mixing until cheese is completely melted.
Tips
No special items needed.