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
- 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.
- 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
