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  • 1/2 Cup(s) chopped red bell pepper
  • 1/2 Cup(s) chopped yellow bell pepper
  • 1/2 Cup(s) chopped mushrooms
  • 1/2 Cup(s) sliced green onions
  • 2 Garlic cloves, minced
  • 1 Tablespoon(s) Olive Oil
  • 1-3/4 Cup(s) Old Fashioned Quaker® Oats, uncooked
  • 2 egg whites or 1 egg, lightly beaten
  • 3/4 Cup(s) vegetable broth
  • 2 Tablespoon(s) minced fresh basil leaves or 2 teaspoons dried basil
  • 1/2 Teaspoon(s) Salt
  • 1/4 Teaspoon(s) Black pepper

Cooking Instructions

In 10-inch nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Serve immediately.


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