Ingredients:
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/2 cup chopped mushrooms
1/2 cup sliced green onions
2 cloves garlic, minced
1 tablespoon canola oil or 1 tablespoon olive oil
1 cup old fashioned Quaker Oats, uncooked
2 egg whites or 1 eggs, lightly beaten
3/4 cup low-fat chicken broth
2 tablespoons minced fresh basil leaves or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
In 10-inch nonstick skillet, cook peppers, mushrooms, onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
In 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.
Servings: 6
Time preparation: 15 min.
Time total: 27 min.