Oatmeal Mushroom Pilaf
Mary Ann Hanson
- 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
How to Make Oatmeal Mushroom Pilaf
- 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.