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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
1/2 cup chopped red bell pepper |
1/2 cup chopped yellow bell pepper |
1/2 cup chopped mushroom |
1/2 cup sliced green onion |
2 cloves garlic, minced |
1 tablespoon canola oil or 1 tablespoon olive oil |
1 cup old fashioned quaker oats, uncooked |
2 egg whites or 1 egg, lightly beaten |
3/4 cup low-fat chicken broth |
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In 10-inch nonstick skillet, cook peppers, mushrooms, onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
2. In bowl, mix oats and egg whites until oats are evenly coated.
3. Add oats to vegetable mixture in skillet.
4. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes.
5. Add broth, basil, salt and pepper.
6. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed.
7. Serve immediately.
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