Oatmeal Mushroom Pilaf
Mary Ann Hanson
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- handfuls of dried mushrooms (i used a forest blend i got from amazon)
- 1 large
- egg, beaten
- 1 3/4 c
- quick oats
- 1 Tbsp
- each butter and olive oil
- green onions, sliced (include some tops)
- 1/2 c
- chopped celery (include some leaves if you have them)
- 1 clove
- garlic, minced
- chicken boullion cube, crushed
- salt and pepper to taste
1Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
2Prep all other vegetables.
3Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
4Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
5Beat egg. Add oats and mix until well combined.
6Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
7Add oat and egg mixture and cook stirring constantly until dry and toasted.
8Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
9Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
10Adjust seasoning and serve.
11I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
12If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.