need help finding savory steel cut oats recipes
As you can read in the subject I need help finding savory steel cut oats recipes.
Any & all savory steel cut oats recipes would be appreciated.
My ultimate goal is savory breakfast steel cut oats recipes for a crockpot.
But like I said I'll take any & all savory steel cut oats recipes. I can always tweak the recipe for breakfast & to be used in a crockpot.
p.s. Here is a savory breakfast steel cut oats recipe for a crockpot that I came up with & it is pretty good.
1/3 cup steel cut oats
Option to toast oats before combining w/ other ingredients
1 1/3 cup h2o or broth
Sauted onions, mushrooms, spinach, walnuts & garlic.
Diced cooked bacon.
In crockpot on low overnight
In morning I top it with cheese & a fried egg. Oh & of course some hot sauce.
p.p.s. I also use a crockette so I can eat right out of it in the morning.
p.p.p.s. I posted this earlier but the server timed out & I backed up tryed again only to find out I had posted the message twice. I tried to edit/delete one of the post but couldn't. I now saw that both posts have been removed. I'm sorry about all that I'm not trying to spam, I'm just slow.
try this. i love it.
Steel-Cut Oat Risotto with Chicken, Red Peppers, and Manchego
From Cooking Light
Steel-cut oats are whole-oat groats that have been cut into pieces to cook quickly. Find them on the cereal aisle in the supermarket labeled "steel-cut Irish oatmeal." Do not substitute quick-cooking Irish oatmeal or American-style rolled oats.
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons olive oil
3/4 cup finely chopped onion
1 large red bell pepper, chopped
1 1/4 cups steel-cut oats
1/2 cup dry white wine
1 cup chopped cooked dark meat chicken
1/2 cup (2 ounces) shredded Manchego cheese
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
Heat oil in a medium sauté pan over medium heat. Add onion and pepper; sauté 5 minutes. Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 419(30% from fat); FAT 14g (sat 4.4g,mono 5.1g,poly 2.2g); PROTEIN 23.3g; CHOLESTEROL 48mg; CALCIUM 143mg; SODIUM 774mg; FIBER 7.6g; IRON 3.1mg; CARBOHYDRATE 43.2g