Three Pepper Oat Pilaf
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.
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
- 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.
- In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet.
- Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
- Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
- Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of The Quaker Oats Company.