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  • 3/4 tablespoon butter
  • 1 shallot, minced
  • 2/3 cup Quaker® Quick 3-Minute Steel Cut Oats
  • 1 cup peas, fresh or frozen
  • 2 cups low-sodium chicken stock (vegetable stock can be substituted)
  • 1/4 cup reduced-fat grated Parmesan cheese, plus additional for topping (optional)
  • 1 tablespoon fresh lemon zest
  • 1/4 cup finely shredded mint leaves
  • Salt and pepper to taste

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Cooking Instructions

In a medium sauce pan, heat the butter until just melted. Add the shallot and cook for 3 minutes. Add the oats and stir occasionally over low heat for 3-4 minutes, until oats and shallots are slightly golden, toasted and fragrant. Add the peas and chicken stock. Stir to combine and cook for 3-5 minutes or until thickened. Stir in 1/4 cup Parmesan, lemon zest and mint. Season with salt and pepper to taste and serve with extra Parmesan on top.

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