Ingredients for Three Pepper Oat Pilaf
- 1 medium red bell pepper, cored, seeded and chopped
- 1 medium yellow bell pepper, cored, seeded and chopped
- 8 ounces cremini mushrooms, sliced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon canola oil
- 1 1/2 cups quick cooking rolled oats
- 3 large egg whites
- 1 1/2 cups low sodium chicken broth
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium green bell pepper, cored, seeded and chopped
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How to Make Three Pepper Oat Pilaf
- Heat olive oil in a 10-inch nonstick skillet over medium heat. Add bell peppers, mushrooms, onions, and garlic. Cook, stirring occasionally, until vegetables are tender-crisp, about 5-7 minutes.
- In a medium bowl, whisk together rolled oats and egg whites until oats are evenly coated.
- Add the oat mixture to the skillet with the vegetables.
- Cook, stirring frequently, until oats are lightly toasted and dry, about 5-6 minutes.
- Pour in vegetable broth, stir in basil, salt, and pepper.
- Reduce heat to medium-low. Continue cooking, stirring occasionally, for 2-3 minutes, or until the liquid is absorbed and the pilaf is creamy.
- Remove from heat and let stand for 1 minute before serving. Garnish with extra basil if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
1g
Carbs
3g
