This savoury porridge works just as well for dinner as it does for breakfast. Feel free to substitute the spinach for finely chopped kale and the rosemary for picked thyme leaves. Adding a little parmesan cheese, ricotta or a poached egg at the end will make it even more indulgent. This can easily be prepared ahead of time and then reheated with a little extra stock or milk to prevent it from becoming too dry. You want the texture to easily drop off a spoon.
- 100 g / 1 cup rolled oats
- 500 ml / 2 cups hot chicken or vegetable stock, or water
- 250 ml / 1 cup milk (cow, soy or almond)
- 1 tbsp olive oil
- 300 g button mushrooms, sliced
- 2 handfuls / 100 g baby spinach
- 1 tsp chopped fresh rosemary
- Sea salt to taste
- Optional: poached egg, ricotta or parmesan cheese to serve
- Place the oats in a dry fry pan and toast over a medium heat for 2 minutes, until lightly brown.
- Pour over the liquids and stir often for 5-10 minutes, until most of the liquid has been absorbed and the oats are plump and tender.
- While the oats are cooking sauté the mushrooms in the olive oil.
- When the oats are cooked and drop easily off a spoon fold through the baby spinach and keep stirring over the heat until the spinach completely wilts. Stir in ¾ of the sautéed mushrooms and the rosemary and season with salt to taste. Serve in bowls, with the remaining mushrooms over the top and a little extra milk if needed.