Steel Cut Oatmeal With Chorizo Peppers And Onions Recipes

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STEEL CUT OATMEAL WITH CHORIZO, PEPPERS AND ONIONS



Steel Cut Oatmeal with Chorizo, Peppers and Onions image

Turn a classic morning grain into a satisfying dinner dish with the addition of hearty sausage and veggies.

Provided by Mark Evitt

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 6

1 cup uncooked steel cut oats
1 tablespoon olive oil
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/4 lb chorizo sausage, casing removed, diced
3 medium bell peppers (any color), diced
1 medium yellow onion, diced

Steps:

  • In 3-quart saucepan, cook oats in oil over medium-high heat about 5 minutes, stirring frequently, until toasted. Add broth. Heat to boiling; reduce heat. Simmer uncovered until liquid is absorbed, about 35 minutes.
  • Meanwhile, in 12-inch skillet, cook chorizo over medium heat about 5 minutes, stirring occasionally, until cooked and crisp. Remove chorizo to plate; cover to keep warm. Add bell peppers and onion to drippings in skillet; cook over medium heat about 20 minutes, stirring occasionally, until peppers are tender and onion begins to caramelize.
  • Fold peppers and onion into cooked oatmeal. Divide among 4 bowls; top with chorizo. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

SPICY STEEL-CUT OATMEAL WITH GARLIC CHIPS



Spicy Steel-Cut Oatmeal with Garlic Chips image

vegan, gluten free I often crave a spicy breakfast-chorizo and egg tacos, skillet crisped sweet potatoes with liberally applied Cajun spices, leftover kung pao chicken-and I also believe that nothing can beat a bowl of steel-cut oatmeal in the morning, so I make this meal to satisfy both cravings at once. You might think of hot cereal as a wintertime dish, a prelude to shoveling out the car or leaping over slush lakes in the crosswalks on your hike to work, but this savory version, with crisp scallions, bright cilantro, and vinegary heat from the chile paste, is invigorating all year round. If you'd like some (nonvegan) protein in your bowl, fry an egg (or shredded cooked chicken or firm tofu) in the oil leftover from frying the garlic and set it on top of the oatmeal.

Provided by Liana Krissoff

Yield Serves 2

Number Of Ingredients 7

1/2 cup (125 g) raw steel-cut oats
2 tablespoons olive oil
4 cloves garlic, very thinly sliced
About 1 tablespoon tamari
Chinese chile paste (sambal oelek) to taste
2 scallions, thinly sliced on a bias
2 tablespoons chopped fresh cilantro

Steps:

  • In a heavy 1 1/2- to 2-quart (1.4- to 2-L) saucepan, combine the oats and 2 cups (480 ml) water. Bring to a boil, then lower the heat and simmer, stirring occasionally, until creamy and tender, about 25 minutes.
  • Meanwhile, in a small sauté pan, heat the oil over medium high heat and add the garlic, tilting the pan so the oil is deeper at the edge and the garlic floats as it fries. Fry, stirring, until crisp and golden, about 1 minute. Remove the garlic to a paper towel to drain.
  • Spoon the oatmeal into two small bowls. Drizzle with tamari and dollop with chile paste. Sprinkle the scallions, cilantro, and garlic chips over the top and serve.

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