Creamy oats stirred with parmesan, sweet peas, cracked black pepper, and a touch of garlic.
By mansi
Servings
2
1 cup Rolled oats
2 cup Vegetable stock
0.5 cup Frozen peas
1 oz Parmigiano-Reggiano, finely grated
1 tbsp Unsalted butter
2 clove Garlic cloves, minced
0.5 tsp Cracked black pepper
0.25 tsp Fine sea salt
1 tbsp Extra virgin olive oil (to finish)
0.5 oz Parmigiano-Reggiano shavings (garnish)
Calories
410 kcal
Protein
14g
Carbs
41g
Fat
22g
Fiber
6g
Sugar
2g
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Cook the Oats
1. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook, stirring, for about 60 seconds until fragrant but not browned.
2. Add the rolled oats and toast them in the garlic butter for 1 minute, stirring constantly, to build a nutty base flavor.
1 cup Rolled oats
3. Pour in the vegetable stock and add the sea salt. Bring to a gentle simmer and cook, stirring frequently, for 5–6 minutes until the oats are creamy and most of the liquid is absorbed.
2 cup Vegetable stock,
0.2 tsp Fine sea salt
4. Stir in the frozen peas and cook for a further 2 minutes until the peas are bright green and warmed through. Remove the pan from the heat.
0.5 cup Frozen peas
Finish & Serve
5. Stir in the finely grated Parmigiano-Reggiano and cracked black pepper. The residual heat will melt the cheese into a glossy, creamy sauce — add a splash of hot water if needed to loosen the consistency.
1 oz Parmigiano-Reggiano, finely grated,
0.5 tsp Cracked black pepper
6. Divide between two bowls. Top each with Parmigiano-Reggiano shavings, a few extra cracks of black pepper, and a drizzle of extra virgin olive oil. Serve immediately.
1 tbsp Extra virgin olive oil (to finish),
0.5 oz Parmigiano-Reggiano shavings (garnish)
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By mansi