Name: Savory Steel-Cut Oatmeal with Spinach and Mushrooms
Total time: 1 h 15 min
Ingredients: 4 cups water; 1 cup steel-cut oats; Salt and pepper; 1 tablespoon vegetable oil; 3 ounces cremini mushrooms, trimmed and sliced thin; 1/4 cup finely chopped onion; 4 garlic cloves, minced; 4 ounces (4 cups) baby spinach; 1/4 cup frozen peas, thawed; 2 ounces Parmesan cheese, grated (1 cup); 3 tablespoons minced fresh parsley

Why This Recipe Works

For the oats, we started with the easy method we use in our overnight oats recipes. To drastically shorten the hands-on cooking time, we stirred the oats into boiling water and let them sit for up to 12 hours. This enabled the grains to hydrate and partially soften hands-off; then, when we were ready for dinner, we added more water and simmered the mixture for just 4 to 6 minutes, until the oats were thickened. Because the creamy texture and consistency of the oatmeal were similar to a classic risotto, we decided to borrow the flavors of that dish. We added a flavorful combination of sautéed aromatics, cremini mushrooms, peas, and spinach and finished the dish with salty, nutty Parmesan cheese and fresh parsley.

Before You Begin

The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, thin the oatmeal with boiling water. In order for this recipe to be gluten-free, you must use steel-cut oats that have been processed in a gluten-free facility (such as Bob's Red Mill).

Instructions

Bring 3 cups water to boil in large saucepan over high heat. Remove pan from heat and stir in oats and ¼ teaspoon salt. Cover pan and let sit for at least 4 or up to 12 hours.

Stir remaining 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let sit for 5 minutes.

Meanwhile, heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms, onion, and 1 teaspoon salt and cook, stirring often, until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and peas and cook until spinach is wilted, about 2 minutes. Season with salt and pepper to taste. Stir vegetables, Parmesan, and parsley into oats and serve.