Ingredients

1¾ cups old-fashioned oats, uncooked
1 egg, lightly beaten
1Tablespoon vegetable oil
2 large garlic cloves, minced
1 cup chopped bell pepper (red or orange)
2–3 mushrooms, chopped
4 green onions, sliced
3/4 cup chicken broth
2 tablespoons fresh basil leaves or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
1. In a large bowl, mix oats and egg together until
oats are evenly coated. Put aside.

 

2. Heat a large, nonstick skillet over medium heat. Add oil and garlic. Cook for 12 minutes, stirring constantly. Add bell pepper, mushrooms and green onions. Stir until vegetables are tender (about 2 minutes).

 

3. Add the oat and egg mixture to the skillet. Cook over
medium heat and stir until oats are dry and separated
(about 5 to 6 minutes). 

 

4. Add broth, basil, salt and pepper. Continue cooking for 2 to 3 minutes or until liquid is absorbed. Serve immediately.