Mushroom Ris-Oat-To

• 1 1/2 cups of water
• 2 cans low-sodium chicken broth
• 1 cup of yellow onions, diced
• 2 garlic cloves, minced
• 2 cups Oats, Old Fashioned
• 1 cup of dry white wine
• 1 cup grated fresh Parmigiano-Reggiano cheese
• Sea salt & cracked black pepper to taste
• Mushroom Mixture
• Ingredients:
• 4 cups of sliced mushrooms of your choice
• 2 tablespoons of olive oil
• 1 tablespoon of freshly chopped thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper

1. To prepare Ris-Oat-To, in a sauce pan bring 1 1/2 cups of water and broth to a simmer. Keep warm over medium heat.
2. Heat a medium saute pan over medium-high heat. Coat pan with a drizzle of olive oil. Add onion and garlic, saute about two minutes until golden brown.
3. Add oats and toast until golden brown, stirring constantly.
4. Add wine, cook for a minute or until liquid is nearly absorbed, stirring constantly.
5. Stir in 1 cup of broth mixture, cook for four minutes or until liquid is nearly absorbed, stirring constantly.
6. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next
7. Remove Ris-Oat-To from the heat and add in 1/2 cup of cheese
8. Season with sea salt and black pepper to taste.
9. Mushroom Mixture
10. Heat olive oil in a large non stick pan over medium high heat, add mushrooms and crushed garlic clove and saute for about 4 minutes until golden brown and crispy. At the last second season with salt and pepper and fresh thyme.
11. Spoon Ris-Oat-To into 6 medium size bowls and top with crispy mushrooms, and a pinch of cheese.
12. Nutrition Profile
13. 290 Calories, 12g Total Fat, 4g Sat Fat, 15mg Cholesterol, 320mg Sodium, 26g Carbs, 4g Fiber, 13g Protein

water, chicken broth, yellow onions, garlic, oats, white wine, cheese, salt, mushroom, ingredients, mushrooms, olive oil, thyme, salt, cracked black pepper

Taken from www.epicurious.com/recipes/member/views/mushroom-ris-oat-to-52626891 (may not work)