We have an intern this summer and have been spoiled by treats and goodies she has made using our oats. Here is our intern’s favorite recipe so far:
Coach's Oats Oatmeal Mushroom Risotto
July 15, 2010
Ingredients
- 1 Portobello mushroom
- 3 Tbsp. chives
- 1 Tbsp. parmesan cheese
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- ½ cup Arborio rice
- 2 Tbsp. Coach’s Oats®
- 3 Tbsp. white wine
- 2 cups of chicken broth
Instructions
- Thinly slice and chop Portobello mushroom and sauté in 1 Tbsp. olive oil. Remove from heat.
- Warm chicken broth over low heat in a medium sauce pan.
- In a medium sized frying pan sauté 1 Tbsp. olive oil, rice and oats for 2-3 minutes. Add wine to rice and oats and stir until fully absorbed.
- Pour in ½ cup chicken broth and stir continuously until fully absorbed. Add remaining chicken broth in ½ cup increments.
- Remove from heat. Stir in butter, parmesan cheese, chives and mushrooms.
- Serves two.
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Do you have any recipes you think our intern should make using our oats?
I love the idea of using oats in the risotto! I made some stuffed peppers yesterday (will post about next week) in which I used Coach's Oats. My first attempt at using them in a savory manner and it turned out very well. I'd like to see your intern use Coach's Oats in some more savory type recipes.
Thanks Mags! I will pass the suggestion along and see if we can get more savory recipes 🙂
Lizzy, here's the link to my Coach's Oats stuffed peppers. They were fantastic!
http://othersideof50.blogspot.com/2010/07/sausage-and-coachs-oats-stuffed-peppers.html