Three Pepper Oat Pilaf
Did you think that oats are just for breakfast? You’ll be surprised to learn that oats can make a great side-dish pilaf that rivals any other whole grain. Try this for an unexpected delight.
Active time
25 minutesTotal time
25 minutesYield
6 servingsServing Size
about one cupNutrition
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Ingredients
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped mushrooms
½ cup sliced green onions
2 garlic cloves, minced
1 Tbsp olive oil
1 ¾ cups old-fashioned rolled oats, uncooked
2 egg whites or 1 egg, lightly beaten
¾ cup broth (vegetable or chicken)
2 Tbsp minced fresh basil leaves or 2 teaspoons dried basil
½ tsp. salt
¼ tsp. black pepper
Instructions
- In a 10-inch nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
- In large 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.
Photo and recipe courtesy of The Quaker Oats Company. For more great oat recipes, visit Quaker Oats.
Nutrition
Calories: 130Total Fat: 5g
Saturated Fat: 1g
Sodium: 230mg
Carbohydrate: 19g
Fiber: 3g
Total Sugars: 2g (Added Sugar: 0g)
Protein: 5g
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