Biggie973
12-07-2009, 08:09 AM
Ingredients:
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup mushrooms, chopped
• 1/2 cup green onions, sliced
• 2 garlic cloves, minced
• 1 tsp olive oil
• 1-3/4 cups oats, uncooked
• Egg whites or 1whole egg, lightly beaten
• 3/4 cup chicken broth
• 1 tbsp fresh basil leaves, minced or 2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
Directions:
In a 10” nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat. Stir occasionally and cook until vegetables are crisp and tender, about 2 minutes. In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 - 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 - 3 minutes or until liquid is absorbed. Serve immediately.
• 1/2 cup red bell pepper, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup mushrooms, chopped
• 1/2 cup green onions, sliced
• 2 garlic cloves, minced
• 1 tsp olive oil
• 1-3/4 cups oats, uncooked
• Egg whites or 1whole egg, lightly beaten
• 3/4 cup chicken broth
• 1 tbsp fresh basil leaves, minced or 2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
Directions:
In a 10” nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat. Stir occasionally and cook until vegetables are crisp and tender, about 2 minutes. In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 - 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 - 3 minutes or until liquid is absorbed. Serve immediately.