Breakfast Ris“oat”to

Breakfast Ris“oat”to

Ingredients:

• 1 cup Bob’s Red Mill Gluten Free Rolled Oats

• 2 cups chicken/vegetable stock/broth

• ½ yellow onion, minced

• 2 bacon strips

• ¼ cup shredded parmesan cheese

• ½ tsp kosher salt

• ¼ tsp cracked black pepper

In a large skillet, render down two strips of bacon until crispy. Reserve the bacon for later. Remove some of the bacon fat and then add the minced onion and begin to cook down with some kosher salt. When they are tender and begin to look translucent, add the Bob’s Red Mill Gluten Free Rolled Oats. Toast these in the onions and bacon fat. They will become aromatic and lightly browned.

Like you would a risotto, gradually add some of the warmed broth (about a half cup each time) and stir into the oats. They will slowly release their natural starches and become thick and creamy. Once the liquid is absorbed, add another half cup. Continue this process until all the liquid is absorbed and the oats are tender (15-20 minutes total). 

Season with kosher salt and black pepper. Fold in the parmesan cheese and the reserved crumbled bacon. If you desire, serve with poached eggs.