Prep 15 mins
Cook 12 mins
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped yellow bell pepper
- 1⁄2 cup chopped mushroom
- 1⁄2 cup sliced green onion
- 2 cloves garlic, minced
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 cup old fashioned Quaker Oats, uncooked
- 2 egg whites or 1 egg, lightly beaten
- 3⁄4 cup low-fat chicken broth
- 2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- In 10-inch nonstick skillet, cook peppers, mushrooms, onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
- In bowl, mix oats and egg whites until oats are evenly coated.
- Add oats to vegetable mixture in skillet.
- Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
- Add broth, basil, salt and pepper.
- Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
- Serve immediately.
Quick, easy, looks pretty, tastes good. Theoretically 6 servings but I ate the lot quite easily by myself. Thanks Dancer!
Great recipe! I made it without mushrooms (didn't have any) with a couple of apples (go well with the onions) with the 1 + 3/4 cups oats the Quaker site suggests with dill instead of basil with vegetable bouillon instead of broth but apart from that it was the same! Delicious, filling, cheap - but too tempting!! Thanks for this.
I have made this recipe several times. I got it off the Quaker Oats web site. It is delicious and good for you to boot.