- 2 cups low sodium chicken broth
- 1 cup rolled or steel-cut oatmeal
- 2 Tbsp olive oil
- 1/2 onion, minced
- 1 clove garlic, minced
- 2 cups mushrooms, sliced
- 2 green onions, sliced
- Salt and freshly ground pepper
- Freshly grated parmesan
In a large pot over high heat, bring broth to a boil. Add oatmeal, reduce heat to low, stir, cover and cook, 25-30 minutes.
Meanwhile, in a frying pan over medium heat, warm oil. Add onion and cook until softened, about 5 minutes. Add garlic and mushrooms and cook until mushrooms are golden brown, about 7 minutes.
Remove oatmeal from heat and fold in vegetables. Add salt, pepper and cheese to taste.