• 05-SEP-2019

Savory Oatmeal with Mushrooms, Spinach, and Thyme

Recipe courtesy of Andie Mitchell
 
Serves 4
 
Ingredients
2 teaspoons extra-virgin olive oil
½ small yellow onion, finely chopped (about ½ cup)
1 8-ounce package baby portobello mushrooms, sliced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups Quaker Old Fashioned Oats
2 cups low-sodium chicken broth
1 tablespoon fresh thyme leaves
2 cups fresh spinach leaves
¼ cup grated Parmesan cheese
4 large eggs (optional)
 
Instructions
In a large dutch oven or a deep saute pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring frequently, until just beginning to soften, about 2 minutes. Add the mushrooms and cook, stirring frequently, until softened, about 8 minutes. Add the salt and pepper; stir. Add the garlic and cook, stirring constantly, for 30 seconds. Add the oats and stir until toasted and fragrant, about 2 minutes.

Add the chicken broth along with 2 cups water and the thyme, and bring the pan to a simmer. Let the oats cook, stirring often, until they have absorbed almost all of the liquid, about 12 minutes. Stir in the spinach, 1 cup at a time, and allow it to wilt into the thickened oatmeal. Season to taste with salt and pepper. Serve each portion topped with 1 tablespoon grated Parmesan cheese and additional fresh thyme, if desired.
 
Optional, for a heartier meal: Spray a large nonstick skillet with cooking oil and set it over medium-high heat. Once hot, add the eggs and cook until the whites are opaque and the yolk is set but still runny (or to your desired doneness), 6 to 8 minutes. Serve 1 fried egg on top of each oatmeal portion.

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