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Steel-cut oats give this “risotto” a lovely, earthy flavor as well as whole-grain nutrition. Paired here with savory sauteed mushrooms, hearty herbs and nutty Gruyere cheese, it makes a sumptuously satisfying side for roasted poultry or meat. Swap in vegetable broth and serve in a larger portion as a vegetarian main course.

To read the accompanying story, see: This mushroom risotto is feeling its oats.

From nutritionist and cookbook author Ellie Krieger.

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Ingredients

measuring cup

Servings: 4 (makes 5 cups)

Directions

  • Step 1

    Heat the broth in a saucepan over medium heat; once it starts to bubble at the edges, reduce the heat to low, cover and keep warm.

  • Step 2

    Heat the oil in a large, high-sided skillet over medium heat; stir in the shallot and cook for 1 to 2 minutes, until softened. Add the mushrooms, garlic, thyme, salt and pepper and cook for about 6 minutes, stirring occasionally, until the mushrooms have released their water and begin to brown. Add the oats and cook for about a minute, stirring, until they are lightly toasted, then stir in the wine.

  • Step 3

    Add two ladles of the hot broth and cook, stirring frequently, until it is absorbed; then add one ladle of broth at a time, cooking until nearly absorbed each time, stirring frequently, until the oats are al dente; this will take about 25 minutes total. (You do not need to stir constantly.)

  • Step 4

    Stir in 1/4 cup of the cheese until it is melted. Serve hot, garnished with the remaining 2 tablespoons of cheese and a sprinkle of parsley.

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    Nutritional Facts

    Per serving

    • Calories

      310

    • Fat

      13 g

    • Saturated Fat

      4 g

    • Carbohydrates

      35 g

    • Sodium

      300 mg

    • Cholesterol

      10 mg

    • Protein

      12 g

    • Fiber

      5 g

    • Sugar

      6 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From nutritionist and cookbook author Ellie Krieger.

    Tested by Miriam Albert.

    Published February 21, 2018

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