Ginger, Mushroom, and Green Onion ‘Risotto’

Made with oats, this replaces the white carbs from this traditional dish


  1. 1 cup chicken bone broth
  2. 1/2 cup quick one minute oats
  3. 2 tsp sesame oil
  4. 1 cup baby Bella mushrooms, sliced
  5. 2 green onions, cut into 1” pieces
  6. 1 tsp soy sauce
  7. I tbsp butter
  8. 1/2 tsp crushed red pepper
  9. 1/2 tsp squeeze ginger or 1 tsp fresh grated ginger


  1. In medium saucepan, bring bone broth to boil. Turn off heat, add oats, and cover. Let stand until liquid is absorbed, 1-2 minutes.

  2. Meanwhile, in a medium skillet, heat 1 tsp sesame oil over medium-high heat. Add mushrooms and ginger, and cook until mushrooms are tender, about 4 minutes.

  3. Add mushrooms to oats, along with butter, soy sauce, and red pepper. Stir until blended.

  4. Heat remaining tsp sesame oil over high heat. Add green onions and sauté until charred, about 2 minutes. Serve oats with green onions sprinkled on top, and additional red pepper to taste.

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