Diabetes Recipe: Oatmeal Congee
This version of what is traditionally a high-carb porridge is easy to make whole grain and healthy.
Prep Time: 5 minutes
Cook Time: 15 minutes
This Recipe Serves 4
1 cup old fashioned rolled oats
4 cups low-sodium vegetable broth
1 Tbsp reduced-sodium soy sauce
1 cup sliced mushrooms
1 Tbsp lime juice
2 scallions, sliced
1 Tbsp finely chopped cilantro
- Add the oats, broth, and soy sauce to a sauce pan over high heat. Bring to a boil, then reduce to a simmer until the oatmeal is tender, about 10 minutes.
- Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes. Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.
- Clean the sauté pan, then add cooking spray. Fry the eggs until the yolks are just set.
- In a bowl, pour in 3/4 cup oatmeal porridge, top with a fried egg, and 1 1/2 tsp scallions and cilantro. Repeat for the remaining 3 bowls.
Recipe Cost: $7.65
Choices: 1 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 1/2 Fat