Salads and side dishes
- Almond Butter Chocolate Overnight Oats
- Asian Cucumber Salad
- Asian-Style Salad with Miso Dressing
- Baby Spinach Salad with Roasted Pears, Walnuts, Farmer’s Cheese & Orange Balsamic Vinaigrette
- Banana Bread Oats
- Butternut Squash Hemp Seed Puree
- Butternut Squash Tomato Curry Oat Groats
- Carrot Cake Oats
- Carrot Spinach Oat Groats
- Cashew Cream Spinach Puree
- Cauli-Rice Risotto with Pureed Leeks
- Chilean Fruit Salsa
- Cubanelle Peppers
- Curry Kale Cauli Rice
- Fruit Salad with Lime Yogurt
- Guacamole
- Mushroom Oat Risotto
- Oat Groat Dolma
- Oat Groats & Roasted Veggie Arugula Salad with Lemony Chia Seed Dressing
- Oat Risotto with Peas and Pecorino
- Oat Risotto with Roasted Cauliflower
- Oat Stuffing
- Red Onions with Lime
- Sliced Tomato and Onion Salad
- Slow-Cooker Mexican Savory Oat
- Smashed Chickpeas with Cumin Turmeric Yogurt
- Spinach Salad with Manchego cheese
- Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
- Stuffing for Turkey
- Tomato & Basil Oats
- Watermelon and Microgreens Salad with Pomegranate Vinaigrette
Salads and side dishes
- Almond Butter Chocolate Overnight Oats
- Asian Cucumber Salad
- Asian-Style Salad with Miso Dressing
- Baby Spinach Salad with Roasted Pears, Walnuts, Farmer’s Cheese & Orange Balsamic Vinaigrette
- Banana Bread Oats
- Butternut Squash Hemp Seed Puree
- Butternut Squash Tomato Curry Oat Groats
- Carrot Cake Oats
- Carrot Spinach Oat Groats
- Cashew Cream Spinach Puree
- Cauli-Rice Risotto with Pureed Leeks
- Chilean Fruit Salsa
- Cubanelle Peppers
- Curry Kale Cauli Rice
- Fruit Salad with Lime Yogurt
- Guacamole
- Mushroom Oat Risotto
- Oat Groat Dolma
- Oat Groats & Roasted Veggie Arugula Salad with Lemony Chia Seed Dressing
- Oat Risotto with Peas and Pecorino
- Oat Risotto with Roasted Cauliflower
- Oat Stuffing
- Red Onions with Lime
- Sliced Tomato and Onion Salad
- Slow-Cooker Mexican Savory Oat
- Smashed Chickpeas with Cumin Turmeric Yogurt
- Spinach Salad with Manchego cheese
- Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
- Stuffing for Turkey
- Tomato & Basil Oats
- Watermelon and Microgreens Salad with Pomegranate Vinaigrette
Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
Ingredients:
Squash:
- 2 cups diced peeled butternut squash (about 1/2 small squash)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chopped fresh sage
- 1/4 teaspoon salt
- Dash of freshly ground black pepper
Risotto:
- 1 1/2 cups water
- 2 (14-ounce) cans reduced-sodium chicken broth
- Extra virgin olive oil
- 3/4 cup diced onion
- 2 garlic cloves, minced
- 2 cups steel-cut oats
- 1 cup dry white wine
- 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- 2 teaspoons chopped fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons butter
- 4 cups sliced cremini mushrooms (about 1 pound)
Directions:
- Preheat oven to 400°. To prepare squash, combine squash, olive oil, sage, salt, and pepper in a loaf pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes or so. Set aside.
- To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat a medium sauté pan over medium-high heat. Coat pan with olive oil. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, sage, and pepper.
- Melt butter in a large non-stick skillet over medium-high heat. Add mushrooms; sauté 3 minutes or until tender and beginning to brown. Stir in the squash; cook 1 minute or until thoroughly heated.
- Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom/squash mixture, and 2 teaspoons cheese.
Adapted from http://www.myrecipes.com/recipe/steel-cut-oat-risotto-with-butternut-squash-mushrooms