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    SAVORY OATS WITH BRIE & CHERRY TOMATOES

    Oats aren’t just for breakfast! Give them the savory treatment and they make a luscious, creamy grain bowl. Sub any cheese for the Brie, any chopped nuts for the pine nuts, and any fresh herb for the basil in this one-bowl dinner.
    YIELD: SERVES 4
    2 tsp. olive oil or butter
    1 shallot, chopped
    2 cups cherry tomatoes, halved
    ½ tsp. salt, optional
    2 cups old-fashioned rolled oats
    1 clove garlic, minced (1 tsp.)
    1½ oz. Brie, cut into small cubes
    ¼ cup fresh basil leaves, torn
    1 Tbs. toasted pine nuts

    1. Heat oil in skillet over medium-high heat. Add shallot, tomatoes, and salt (if using). Cook 5 minutes, or until shallot has softened and tomatoes start releasing their juices. Add oats; cook 1 minute more.
    2. Stir in garlic and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 10 minutes. Remove from heat, and dot with Brie. Sprinkle with basil and pine nuts.
      GLUTEN-FREE
      30 MINUTES OR LESS
      MAKE IT VEGAN Substitute diced avocado or cubed, baked tofu for the cheese.

    NUTRITION INFORMATION
    Calories: 252
    Protein: 11 g
    Total Fat: 9 g
    Saturated Fat: 2 g
    Carbohydrates: 32 g
    Cholesterol: 11 mg
    Sodium: 363 mg
    Fiber: 5 g
    Sugar: 4 g