Serves: 2

Ingredients :

½ tablespoon olive oil
1 clove garlic, peeled, minced
2 tablespoons minced green bell pepper
¼ small onion, minced
½ cup minced mushrooms
½ cup steel-cut oats
2 – 2 ½ cups water or more if required
1 tablespoon minced sundried tomatoes
Pepper to taste
¼ teaspoon dried marjoram
½ teaspoon dried oregano
½ teaspoon dried basil
A pinch dried rosemary
1 tablespoon nutritional yeast
Salt to taste

Directions :

1. Pour oil into a Dutch oven or heavy bottomed pan and let it heat over medium heat. When the oil is hot, add onion and cook until slightly soft.
2. Stir in the garlic, mushrooms, bell pepper, and dried herbs.
3. Cook until the mushrooms are brown. Add oats and stir constantly for a couple of minutes until lightly toasted.
4. Stir in sundried tomatoes and about ½ cup of water. When it starts boiling, turn down the heat to low heat and cook covered until dry.
5. Stir often.
6. Add ½ cup of water and continue simmering, stirring often.
7. Continue adding water, ½ cup at a time, until the oats are tender. Just in case the oats are not cooked, feel free to add more water.
8. Add nutritional yeast, salt, and pepper. Mix well and serve immediately.