UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).
Ms. Guess offers more healthy and inspired recipes at guesswhoscooking.com.
1 cup steel cut oats
3–4 cups vegetable broth or water
Extra virgin olive oil or virgin coconut oil
1 yellow onion, diced
10 ounces mushrooms (button, crimini, or shiitake),
1 bunch greens, such as chard or spinach, chopped
Egg, poached or pan-fried
Diced chicken or other lean meat
Toasted sesame seeds or sliced almonds
Sliced green onion
Hot sauce or crushed red pepper
Combine oats and broth in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 to 30 minutes or until oats have reached desired texture.
Meanwhile, heat a skillet over medium heat and add olive oil. Add diced onion and cook for 1 to 2 minutes. Add mushrooms (plus any other vegetables you like) and cook until onions become translucent. Then turn the heat to low. Add greens, stirring until they are wilted.
Combine cooked oats with vegetables and serve with toppings of your choice.