Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Try this savory porridge with other grains like quinoa, buckwheat, or barley.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

hands-on:
15 mins
total:
45 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan bring broth to boiling. Stir in oats. Reduce heat to medium-low. Cook, uncovered, 25 to 30 minutes or until oats are tender and mixture is thickened and creamy, stirring occasionally.

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  • Meanwhile, in an 8-inch skillet, heat 1 tsp. of the oil over medium heat. Add the mushrooms and ginger. Cook and stir 3 to 4 minutes or until tender. Transfer to a bowl. Add remaining oil to skillet. Increase heat to medium-high. Add green onions. Cook 1 to 2 minutes or until charred. Remove from heat.

  • Stir mushrooms into oats. Top with soy sauce, green onions, and crushed red pepper.

Italian Porridge:

Prepare oats as above and omit remaining ingredients. In a small saucepan melt 2 tablespoons butter over medium heat. Add 8 small sage leaves. Cook for 1 to 2 minutes or until butter is browned; set aside. Cook 4 ounces bulk pork sausage in a small skillet; drain fat. Stir in 1/2 cup reduced-sodium chicken broth and 1 tablespoon balsamic vinegar. Bring to boiling; add 4 fresh or dried figs, cut into wedges. Boil gently, uncovered, for 5 to 8 minutes or until most of the liquid is gone. Serve over oats topped with sage leaves and browned butter.

*

For a more creamy consistency, add up to 1 cup more broth or water.

Nutrition Facts

474 calories; fat 15g; saturated fat 2g; carbohydrates 65g; mono fat 4g; poly fat 4g; insoluble fiber 12g; sugars 4g; protein 21g; vitamin a 299.1IU; vitamin c 8.7mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 5.3mg; vitamin b6 0.1mg; folate 42.9mcg; vitamin b12 0.2mcg; sodium 748mg; potassium 600mg; calcium 88mg; iron 5.2mg.
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