Mushroom, Zucchini and Tomato Oatmeal "Risotto"

Mushroom, Zucchini and Tomato Oatmeal "Risotto"

1 shallot, finely minced

2-4 cloves garlic

1 cup rolled oats

1 cup vegetable or chicken stock

1 cup water

Basil - fresh if you have it

Oregano - fresh if you have it

5 mushrooms, chopped

1 zucchini, chopped

2 tomatoes, chopped

Optional: Garlic Gold Parmesan Nuggets and/or 2 T olive oil

Saute shallot and garlic in pan sprayed with cooking spray over med high heat. Add oats and let them toast a little. Add stock, water, basil and oregano and bring to a boil. Reduce heat and simmer for 5-10 minutes or to desired consistency. 

In a separate sprayed skillet, saute mushrooms, zucchini and tomatoes seasoned with some garlic powder until desired texture. For me that's still a little crunchy on the zucchini. 

Add oatmeal mixture to skillet and cook for a minute or two. Add Garlic Gold Parmesan Nuggets and olive oil. May serve immediately or let flavors meld for a few hours and reheat in microwave to serve.

I ate this for breakfast (no oil) with egg whites and it was all right but then I had it with my spicy shrimp and oil for Meal 3 and it was CRAZY good! I think it's better after it's been sitting for a while.