Kale and Mushroom Ris-oat-o
Lately I’ve been eating oats – lots and lots of oats. Usually I’ll make a humongous batch of steel cut oatmeal in the rice cooker made with coconut milk, nuts and dried fruit so I can pop it in the micro for a quick, hot breakfast each morning. For this meal, I made something savory for us to enjoy for dinner. It is stick-to-your-ribs satisfying and packed with nutritious foods – oats! kale! mushrooms! And it’s kind of like risotto, without the rice, or the standing-over-the-stove-stirring-for-way-too-long.
¼ cup olive oil (2 Tbsp for onions/garlic, 2 Tbsp for kale/mushrooms)
1 medium sweet onion, diced
4 cloves garlic, minced
4 sprigs fresh thyme
2 cups Old Fashioned Oats
4 cups vegetable broth
½ teaspoon coarse salt
10 ounces sliced baby bella mushrooms or any variety you like
4 cups packed curly kale, stems removed and leaves torn into bite size pieces
1/4 cup shredded cheese optional (I used a shredded soy cheese)
1. Heat 2 Tbsp olive oil in a large saucepan on medium heat. Add onions and two garlic cloves and sauté until onions are browned and translucent, about 7 minutes.
2. Add oats, 4 cups vegetable broth, and thyme sprigs to saucepan. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring often until the oats are cooked, about 7 minutes.
3. Meanwhile, heat 2 Tbsp olive oil in a skillet. Sautee two garlic cloves until they begin to brown, about 30 seconds. Add fresh mushrooms and kale and sauté until mushrooms have softened and kale wilted, about 5 minutes. Set aside.
4. When oats are cooked, remove thyme and stir in mushrooms and kale. Add salt to taste. Serve hot. Garnish with fresh thyme and shredded cheese.