Savory Mushroom and Oat Pilaf

Pilaf means grains toasted then simmered in broth, and this American weeknight take swaps rice for nutty steel-cut oats. Cremini mushrooms, thyme, and a splash of wine build deep savory flavor before a Parmesan finish.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 36g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 cup steel-cut oats
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 12 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/4 cup dry white wine or extra broth
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. 1Toast the steel-cut oats in a dry medium saucepan over medium heat for 3 to 4 minutes, stirring constantly, until they smell nutty and a few grains turn a shade darker. Transfer to a bowl and set aside.
2. 2Warm the broth in a small saucepan or microwave until steaming; keep it hot nearby so the pilaf cooks evenly.
3. 3Heat the olive oil and butter together in the same medium saucepan over medium-high heat until the butter melts and the foam subsides. Add the sliced mushrooms in a single layer and cook undisturbed for 3 minutes so they brown.
4. 4Stir the mushrooms and continue cooking 4 to 5 minutes more until they release their liquid and turn deep golden. Add the diced onion and cook 3 minutes until translucent.
5. 5Stir in the minced garlic and thyme; cook about 45 seconds until fragrant. Deglaze with the white wine, scraping up any browned bits, and let it reduce by half.
6. 6Return the toasted oats to the pan and stir to coat in the mushroom mixture for 1 minute. Pour in the hot broth, season with salt and pepper, and bring to a lively simmer.
7. 7Reduce heat to low, cover, and cook 18 to 22 minutes until the liquid is absorbed and the oats are tender with a pleasant chew, similar to barley pilaf.
8. 8Remove from heat, fluff with a fork, and let rest covered for 3 minutes. Fold in the Parmesan and most of the parsley until the cheese melts into the grains.
9. 9Taste and adjust seasoning. Serve warm, finished with the remaining parsley and an extra grind of black pepper if desired.