Sides » Oatmeal "Risotto" w/ Cherry Tomatoes & Basil
This recipe is a great way to make use of leftover oatmeal. Food coach German Lam cooks quick oats in flavorful broth, lets the mix cool, then refrigerates it for 4 hours, where it forms a risotto-like texture. After making an aromatic garlic oil, he quickly sautés cherry tomatoes, fresh basil and then adds the cooked oatmeal at the end just to warm it up. Top with grated cheese and fresh basil and you've got dinner! Healthy, easy, delicious.
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Serves 4
Ingredients
- 3 cups chicken broth
- 1 cup quick oats
- ¼ cup grapeseed oil
- 1-2 garlic cloves, sliced thin
- 10 cherry tomatoes, quartered
- 5 basil leaves, torn
- kosher salt & pepper to taste
- 3 tbsp grated Parmesan or cheddar cheese (or try shredded mozzarella)
How-to
Make Oatmeal
- In a saucepan, bring chicken broth to a boil
- Add oats, return to a boil and simmer for 5 minutes
- Let cool completely, then refrigerate for 4 hours so the oatmeal firms up nicely
Sauté Vegetables
- Heat grapeseed oil in a skillet over medium heat
- Add garlic and sauté until golden brown (be careful not to burn the garlic)
- Add cherry tomatoes, sauté quickly, then add basil and cook another 30 seconds or so
- Fold in oatmeal, season with salt and pepper, and mix to incorporate ingredients and warm the oatmeal
- Distribute on plates, top with cheese and garnish with fresh basil
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