Recipe: Golden Oats (side dish) (Quaker Oats, 1981)

GOLDEN OATS

"Golden Oats are big, fluffy wholegrain oats to use just like rice. Wholegrain oats for dinner? They're delicious Every grain is firm and separate and naturally full of flavor. They're as fluffy as rice and higher in protein, too. We call them Golden Oats because of their rich delicate golden color.

You can serve Golden Oats as a side dish seasoned with herbs or combined with your favorite chopped vegetables. Fruit and juice varieties can be served at breakfast or brunch or with dinner entrees such as pork chops, chicken or fish. Or serve them plain under stews, in casseroles, or wherever you'd ordinarily use rice, pasta or potatoes."

BASIC GOLDEN OATS

This basic recipe is an easy introduction to a new and exciting way to serve wholegrain oats in place of rice, pasta or potatoes. Experiment with it, for example, substitute orange juice for water. Basic Golden Oats take on different flavors and can be served for breakfast, brunch or even dessert.

1 1/2 cups Quaker Oats (Quick or Old Fashioned, Uncooked)
1 egg, beaten
3 tablespoons butter or margarine, melted
3/4 cup water, juice, or broth
1/4 teaspoon salt

Combine oats and egg in medium-sjzed bowl; mix until oats are thoroughly coated.

Add oats mixture to butter in 10-inch skillet; cook over medium heat, stirring constantly 3 to 5 minutes or until oats are dry, separated and lightly browned.

Add water and salt; continue cooking, stirring occasionally 2 to 3 minutes or until liquid evaporates.

Serve in place of rice or pasta.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: The Quaker Oats Wholegrain Cookbook, January 1981