The steel cut oat breakfast porridge is a great breakfast recipe for when you have a full active day ahead of you.
Recipe adapted from goop, Seamus Mullen
Makes about 4 servings
Ingredients:
- 1 tsp extra virgin olive oil
- 1 tsp unsalted butter
- 1 small onion, finely diced
- 1 garlic clove, minced
- 8 ounces mixed fresh mushrooms (optional – I like to use button, shiitake, baby portobello and sometimes substitute mushrooms for other vegetables.)
- 1 teaspoon white wine vinegar
- 2 cups Irish steel-cut oats
- 4 cups water of vegetable stock
- ½ cup finely grated parmesan cheese
- coarse sea salt and freshly ground black pepper
- 4 poached eggs
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Sriracha or hot sauce (optional)
Instructions:
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Heat the oil and butter in a 2 quart heavy saucepan over medium heat.
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Add the onion, garlic, and mushrooms and cook, stirring often, until the onion and garlic are translucent, about 2 minutes. Add the vinegar and cook, stirring and scraping, until the mushrooms (if you are using them) are moist and there’s a little liquid in the bottom of the pot, 2 to 3 minutes.
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Toss in the oats, then a ladleful of water or vegetable stock, and stir. As the oats absorb the liquid, continuously add a bit more just as you would to make a risotto, stirring the whole time. All of the liquid should have been added and the oats fully cooked through after about 30 minutes.
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Add the cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper. Divide among 4 serving dishes and top with the eggs, parsley, and hot sauce.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
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Eating more fruits and vegetables is good for you and the planet. Find more delicious OPL-recommended plant-rich recipes here.