Three Pepper Oat Pilaf

Three Pepper Oat Pilaf
By: Benish Syed, P.H.Ec.

Time: 20 minutes 
Yield: 6 servings
Serving size: 1 cup (250 mL)
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Ingredients

1 cup (250 mL) Red bell pepper, chopped
1 cup (250 mL) Yellow bell pepper, chopped
1 cup (250 mL) Mushrooms , chopped
¾ cup (175 mL) Green onions, chopped
2 Garlic cloves, minced
2 tbsp. (30 mL) Extra Virgin Olive oil
2 cups (500 mL) Rolled oats (uncooked)
1 Egg, lightly beaten
 ¾ cup (175 mL) Vegetable Broth, low sodium
2 tbsp. (30 mL) Fresh Basil leaves, minced
½ tsp. (2mL) Salt
Black Pepper, to taste 

Method

1. In a large non-stick skillet, cook peppers, mushrooms, green onions and garlic in olive oil over medium heat, stirring occasionally. Cook until vegetables are crisp, about 2-3 minutes.
2. Beat the eggs lightly and add them to the oats in a large bowl. Mix such that the oats are evenly coated.
3. Add oats to the vegetable mixture in the skillet.
4. Cook over medium heat, stirring occasionally, until oats are dry and separated; about 5-6 minutes.
5. Add vegetable broth, basil, salt and pepper. Continue cooking and stirring occasionally until the broth is absorbed. Serve immediately.