Savory Oatmeal with Kale and Mushrooms

Whoa! This was actually good. Sometimes I surprise myself. Credit to Genevieve Laloue over at her blog Health Food Makes Me Sick for inspiring me with her post earlier this year.



Ingredients
1/2 cup quick oats
1 1/2 boiling water
2 tbl dried porcini mushroom
1 cup chopped lacinato kale
1/4 cup chopped scallions
1/2 tsp kosher salt
1 tbl tamari
1/2 tbl sesame oil
1/2 tbl hot sauce
1 soft boiled (4 minute) egg



Reconstitute the dried mushroom in the boiling water, allowing to soak 30 minutes. Remove the mushrooms from the water and chop them, then add the water with the mushrooms, salt, tamari, hot sauce and sesame oil to a small pot with the instant oats. Bring to a boil, then reduce heat and simmer, steering all the while until oats are nearly done, about 5 minutes. Stir in the chopped kale and half the scalions and stir, cooking another minute or so. The oatmeal should be somewhat watery, like a thick soup. Pour into a bowl, break the egg onto the top and garnish with remaining scallions.

The crunchiness of the kale and scallions go well with the creamy soft oats and mushrooms. The rich, salty and earthy flavors from the tamari and porcini play nicely with the dash of hot sauce. And who doesnt love a 4 minute egg! Even so, I am wondering how i might incorporate some tofu cubes instead of th egg, maintaing the protein and makign this vegan. It's all ready gluten free (check the label on your tamari to be sure).

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I did this one again tonight, but instead of the quick oats I used 1/3 cup red quinoa and 1/3 cup steel cut oats. It needed a little more water and about 30 more minutes of cooking. Egg cooked for 3 minutes. Home run!