6 servings (1/2 cup)
Ingredients:
2 small shallots, diced
1 tsp minced garlic
1 tsp ground tumeric
1/2 tsp ground cumin
1/2 tsp table salt
1 medium carrot, diced
1 medium celery, diced
1 cup uncooked steel cut oats
3 cups fat free chicken broth
1/2 cup frozen green peas, thawed
Directions:
In a lightly sprayed heavy bottomed pot, heated over medium high heat, saute shallots until softened.
Add the garlic and spices, cook, stirring, for 30 seconds.
Add the carrot, celery, oats and broth.
Bring to a simmer, cover, reduce heat to medium low and cook for 15-20 minutes, stirring occasionally, until oats have absorbed most of the liquid.
Stir in peas and let stand, covered, for 5 minutes, before serving.
Suggested Serving: Great as a side dish or served as part of a savoury breakfast.
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