Kale and Mushroom Ris-oat-o

savory oatmeal

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.


  1. Posted December 20, 2011 at 1:34 pm | Permalink

    So glad to see a mushroom post. It’s like you live in my fridge! I have a few that need a good recipe and this looks perfect.

  2. Posted December 20, 2011 at 7:30 pm | Permalink

    Ooh! This looks interesting….even with the mushrooms. I might like shitake.

  3. Posted December 21, 2011 at 3:42 pm | Permalink

    i need to get on the steel cut oat train again, it’s been too long! I recently made a risotto with farro, but I bet this would be another winner. With kale and mushrooms, too, yummmm 🙂

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