Enjoy oatmeal for dinner! This steel cut oats recipe is essentially risotto made from steel cut oats instead of rice. Savory, full of flavor and SO healthy. Enjoy as is, or top with your favorite roasted vegetables.
1 1/2-2tablespoonsnutritional yeastoptional, but it adds a cheesy flavor
4heaping cupschopped kale
2teaspoonsfresh lemon juice
fresh herbs, cheese, and/or roasted veggies for toppingoptional
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Instructions
If topping savory oats with roasted vegetables, turn on oven and prep veggies for roasting. See above "Serving Suggestions" for veggie roasting ideas and details.
Prep initial ingredients: chop leeks (or onions).
Begin on savory oats. Melt plant-based butter on medium heat in large saute pan or sauce pan over medium heat.
Add leeks (or onions). Cook for 3-4 minutes, until leeks/onions soften.
While leeks are cooking, chop mushrooms and garlic.
Add mushrooms and herbs. Cook for 3 more minutes.
Add garlic. Cook for 1 minute.
Add white wine if using. Stir for 1-2 minutes, until liquid is mostly absorbed, using cooking spoon to scrape off bottom of pan.
Add in steel cut oats. Spread them around the pan and cook for 1-2 minute, stirring frequently to avoid burning. This will lightly toast the oats before more liquid is added in.
Add 2 cups of broth. Stir occasionally. As the liquid cooks down, add 1 more cup of broth at a time, every 6-7 minutes for the next 3 cups of broth.