10 Nov Pronto Oats Florentine
Looking for a delicious and quick dinner? I think I may have found it in a recipe I am calling, “Pronto Oats Florentine.” I love anything Italian, and it is a cuisine that holds up masterfully as a plant-strong dish.
In modern times, Florentine has become synonymous with “adding spinach to almost any dish.” Generally, when you hear Florentine, you can think, “iron-rich spinach.” This dish is a creamy blend of tomatoes, spinach and mushrooms.
This dish came out of necessity and the ever-famous words, “what if?” It took minutes to prepare, and cooks well on the stove, or in a slow-cooker.
Ready for a great, quick dinner?
1 jar of Engine 2 Pasta Sauce
1 quart of low-sodium vegetable broth
1 cup of uncooked steel cut oats
2 cups of fresih or frozen spinach
2 cups of fresh, sliced mushrooms
5 cloves of whole, peeled garlic
Red pepper flakes, for garnish
Fresh basil leaves, for garnish
Add all contents to a soup pot, stir well.
Place on stove over a medium flame. Stir occasionally.
After 40 minutes, check to see if the oats are cooked. If done, remove the cloves of garlic and mash them up, then replace to the oats mixture.
Garnish as you wish, and serve immediately. Make a plant-strong salad to complete your meal!
This will heartily serve 4-6, with room for leftovers.
Place all ingredients in a slow-cooker, stir well. Turn on the low setting and cook for 4-5 hours. Stir occasionally.
You will enjoy the warmth and creaminess of such a delicious and nourishing dish. Its flavor profile is delivered from the jar of Engine 2 pasta sauce.