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Mushroom, feta and kale porridge

Creamy oats and savoury ingredients made a wholesome, healthy meal that's similar to risotto.

Serves 2

Prep Time 15 min

Cooking Time 30 min

Ingredients

  • 80g steel-cut oats
  • 1 bay leaf
  • 1 very low salt vegetable stock cube, dissolved in 600ml boiling water
  • Cooking oil spray
  • 200g chestnut mushrooms, sliced
  • 1 garlic clove, crushed
  • 100g trimmed kale leaves, chopped
  • 2tsp fresh thyme leaves
  • 40g reduced-fat feta, crumbled

Method

  1. Put the oats in a medium non-stick pan (that has a lid) with the bay leaf and stock. Stir and bring to the boil. Reduce the heat to low and simmer, partially covered, for 25–30 min, stirring occasionally, until thick and creamy.
  2. Meanwhile, heat a large non-stick frying pan over a high heat and spray with oil. Stir-fry the mushrooms for 5 min, then add the garlic, kale and half the thyme. Cook, stirring, for 2 min or until the kale wilts.
  3. Stir three-quarters of the mushroom mixture and feta into the porridge, then divide between 2 bowls. Top with the remaining mushrooms, thyme and feta.

Tip Steel-cut oats are whole chunks of oats (as opposed to rolled), so they have more texture, are slower to cook and make a good substitute for grains such as rice or bulgur wheat.

Nutrition per serving

Read more on how we calculate nutrition.
242kcal 10.9g 8.5g 3.5g 6.7g 1.6g 1.2g 179mg 32.2g 2.6mg

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