Oats as a side dish? Oh, yes! Good nutrition doesn't have to be boring and bland...as this deliciously colorful, veggie-laden 'oat pilaf' proves.

Three Pepper Oat Pilaf

1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped mushrooms
1/2 cup sliced green onions
2 garlic cloves, minced
1 tablespoon canola or olive oil
1 3/4 cups Old Fashioned Quaker® Oats, uncooked
2 large egg whites or 1 large egg, lightly beaten
3/4 cup low-fat chicken broth
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

1. 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.
2. In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet.
3. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
4. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
5. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of The Quaker Oats Company.