This dish is like a normal risotto but with a fuller, nuttier flavour as I use oat groats instead of rice. If you don’t cook with oat groats already then it is time to try it out!
Groats are the hulled kernel of the grain which is rich in fibre and protein. It will keep you fuller for a longer time, has less carbs than rice and is also, supposedly, helpful against high cholesterol. But first and foremost, it has lots of wonderful flavour!
400 ml oat groats
800 ml chicken broth or water and vegetable stock cube
100 g Parmesan, grated (or some crumbled feta cheese)
600 g brown button mushrooms, sliced
100 ml sundried tomatoes
100 g fresh spinach leaves
1 red onion, finely chopped
Salt and pepper
Zucchini, thin slices, for decorations
• Sauté the mushrooms over medium heat until all liquid has evaporated. Add the onion and sauté until soft. Stir in the sundried tomatoes and the spinach during the last few minutes.
• Boil the oat groats in bullion over medium heat (this has a tendency to overflow while boiling so keep a close watch) until done (15-45 minutes, please see the manufacturers recommendation – some will tell you to soak the groats before cooking).
• Add the mushroom mix into the ready oats.
• Take off heat and stir the Parmesan cheese (or feta cheese) into the mix.
Serve with a fresh salad or, as I’ve done here, on a braided Zucchini/Courgette mat.