INGREDIENTS
- 1 (12 oz.) package sun-dried chicken sausages, cut into 1/2″ slices (Omit for vegetarians)
- 1 (8 oz.) package Baby Bella Mushrooms, lightly rinsed and sliced
- 1 tsp. dried Italian seasoning
- 1/2 cup chopped red onion
- 1 cup Quaker Quick 3-Minute Steel Cut Oats
- 1/4 cup dry white wine
- 3-4 cup chicken stock (vegetable stock for vegetarians)
- 2-3 cups chopped kale
- 2 Tbs. butter
- 1/4 cup parmesan cheese
- 1/2 cup halved cherry tomatoes
- 1 Tbs. lemon juice
- Salt and pepper
- Parsley, for garnish
INSTRUCTIONS
1. Heat a Tbs. of olive oil in a large skillet over medium-high. Add the sliced chicken sausages (for Vegetarians try Tofu or other vegetable based delicacy) and sear until browned on both sides, about 5 minutes total. Remove from the pan the set them aside.
2. Back in the pan, add the sliced mushrooms, the Italian seasoning, and a small pinch of salt. Sauté until the mushrooms have softened and darkened, maybe four minutes. Remove from the pan and set aside with the sausages.
3. Back in the pan, add another tsp or so of oil. Add the diced red onion and sauté for a couple of minutes, until the onions have taken on some of the good browned bits in the bottom of the pan. MMM So good! Now add the oats and stir to combine and “toast.” Add the wine and let it burn off for about 30 seconds. Then in 1/2-cup amounts, ladle the chicken or vegetable stock into the pan, until the oats have absorbed the liquid. Keep ladling and stirring until the oats have absorbed enough liquid to soften and become toothsome. This will take you about 20 minutes, if that.
4. Now, add the chicken sausages (or your substitute) and mushrooms back to the skillet. Add the chopped kale, and stir until it’s wilted, and everything is dancing in the pan. Shut the heat off, and stir in the 2 Tbs. butter, and the parmesan cheese. Add salt-pepper-lemon Juice according to taste. Add the cherry tomatoes.
5. Garnish with parsley, and enjoy.
6. Serves four.