Oatmeal Mushroom Pilaf
Mary Ann Hanson
2handfuls of dried mushrooms (i used a forest blend i got from amazon)
1 largeegg, beaten
1 3/4 cquick oats
1 Tbspeach butter and olive oil
3green onions, sliced (include some tops)
1/2 cchopped celery (include some leaves if you have them)
1 clovegarlic, minced
1chicken boullion cube, crushed
·salt and pepper to taste
How to Make Oatmeal Mushroom Pilaf
- Cover 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.
- Prep all other vegetables.
- Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
- Strain 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.
- Beat egg. Add oats and mix until well combined.
- Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
- Add oat and egg mixture and cook stirring constantly until dry and toasted.
- Reduce 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.
- Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
- Adjust seasoning and serve.
- I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
- If 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.