Oatmeal risotto with tomato and basil

I thought I had blogged this before, but maybe not. But it’s good:

“Quickly cook the oats in a flavorful broth, let the mix cool, then refrigerate it for 4 hours, where it forms a risotto-like texture. After making an aromatic garlic oil, he quickly sautés cherry tomatoes, fresh basil and then adds the cooked oatmeal at the end just to warm it up. Top with grated cheese and fresh basil and you’ve got dinner! Healthy, easy, delicious.


Serves 4

* 3 cups chicken broth
* 1 cup quick oats
* ¼ cup grapeseed oil
* 1-2 garlic cloves, sliced thin
* 10 cherry tomatoes, quartered
* 5 basil leaves, torn
* kosher salt & pepper to taste
* 3 tbsp grated Parmesan or cheddar cheese (or try shredded mozzarella)

Note – Other vegetables that work well in this dish are broccoli, carrots, green beans & corn” (Source: http://www.wonderhowto.com/how-to-make-healthy-dinner-oatmeal-risotto-with-cherry-tomatoes-and-basil-395266/)

Well, almost, but even better is:

* 2 cups chicken or vegetable broth
* 1 cup V8
* 1 cup steel-cut oats
* ¼ cup olive oil (does anybody actually ever measure this??)
* 10 cherry tomatoes, quartered, or vine tomatoes
* 5 basil leaves, torn (or something like that)



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