Recipe: Golden Oats Medley with Variations (Quaker Oats, 1981)

GOLDEN OATS MEDLEY

1/2 cup chopped green bell pepper (or 1/4 cup green onion slices)
3 tablespoons butter or margarine, melted
1 1/2 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 egg, beaten
3/4 cup chicken or beef broth
1/4 teaspoon salt

Saute green pepper in butter in 10 to 12-inch skillet.

Combine oats and egg in medium-sized bowl; mix until oats are thoroughly coated. Add oats mixture to green pepper mixture; cook over medium heat, stirring constantly, 3 to 5 minutes or until oats are dry, separated and lightly browned.

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

Serve in place of rice or pasta.

VARIATIONS:

GOLDEN OATS PROVENCAL: add 1 medium-sized tomato, chopped.

GOLDEN OATS LORRAINE: add 2 crisply cooked bacon slices, crumbled.

GOLDEN OATS ORIENTAL: substitute 2/3 cup water and 2 tablespoons soy sauce for broth; add one 8-oz. can water chestnuts, drained, sliced, if desired.

GOLDEN OATS PILAF: substitute 3/4 cup mushroom slices and 2 tablespoons chopped green onion or chives for green pepper.

GOLDEN OATS FLORENTINE: substitute 1 cup chopped fresh spinach or broccoli for green pepper.

GOLDEN OATS ROMA: substitute 1 cup thinly sliced zucchini and 1 clove garlic, minced for green pepper.

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