Savory Steel-Cut Oatmeal with Spinach and Mushrooms

Savory Steel-Cut Oatmeal with Spinach and Mushrooms redefines the classic notion of oatmeal by transforming steel-cut oats into a healthy, hearty, and savory main dish. Steel-cut oats, renowned for their ability to create excellent oatmeal, take center stage in this recipe, offering a creamy and risotto-like texture. To streamline the cooking process, the oats are first stirred into boiling water and allowed to sit for up to 12 hours, hydrating and partially softening hands-off. When ready to serve, more water is added, and the mixture is simmered for a short time until the oats thicken. Inspired by the flavors of traditional risotto, the dish incorporates sautéed aromatics, cremini mushrooms, peas, and spinach, elevating the oatmeal to new savory heights. To complete the dish, salty and nutty Parmesan cheese and fresh parsley are stirred in, adding depth and freshness. The result is a delightful and nutritious main course that showcases the versatility of steel-cut oats beyond breakfast.

SERVES 4

INGREDIENTS:

• 4 cups water
• 1 cup steel-cut oats
• Salt and pepper
• 1 tablespoon vegetable oil
• 3 ounces cremini mushrooms, trimmed and sliced thin
• ¼ cup finely chopped onion
• 4 garlic cloves, minced
• 4 ounces (4 cups) baby spinach
• ¼ cup frozen peas, thawed
• 2 ounces Parmesan cheese, grated (1 cup)
• 3 tablespoons minced fresh parsley

INSTRUCTIONS:

1. In a large saucepan, bring 3 cups of water to a boil over high heat. Remove the pan from the heat and stir in the steel-cut oats and ¼ teaspoon of salt. Cover the pan and let the oats sit for at least 4 hours or up to 12 hours for overnight soaking.
2. Stir the remaining 1 cup of water into the soaked oats and bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, until the oats are softened but still retain some chew. The mixture will thicken and resemble warm pudding, which usually takes about 4 to 6 minutes. Remove the pan from the heat and let it sit for 5 minutes.
3. Meanwhile, in a 12-inch nonstick skillet, heat the vegetable oil over medium heat until shimmering. Add the sliced cremini mushrooms, chopped onion, and 1 teaspoon of salt. Cook, stirring often, until the vegetables are softened, usually within 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the baby spinach and thawed peas, cooking until the spinach wilts, approximately 2 minutes. Season the vegetables with salt and pepper to taste.
4. Stir the sautéed vegetables, grated Parmesan cheese, and minced fresh parsley into the cooked oats and serve immediately.

TIPS:

• Overnight Soaking: To significantly reduce hands-on cooking time, soak the oats in boiling water for at least 4 hours or up to 12 hours. This allows the grains to hydrate and partially soften, expediting the final cooking process.
• Choosing Gluten-Free Oats: For a gluten-free version, use steel-cut oats that have been processed in a gluten-free facility, such as Bob’s Red Mill or other certified gluten-free brands.
• Adjusting Consistency: The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, simply thin the oatmeal with boiling water to achieve the desired thickness.

Savory Steel-Cut Oatmeal with Spinach and Mushrooms offers a satisfying and nutrient-packed meal that showcases the versatility of steel-cut oats beyond the typical breakfast preparation. Enjoy the comforting flavors and creamy texture of this savory dish, perfect for a wholesome lunch or dinner option. Embrace the goodness of steel-cut oats with this delightful and nutritious main course!