New oatmeal recipes to try: arroz caldo & mushroom risotto

oats caldo

Oatmeal is a good way of promoting healthy digestion and lowering cholesterol in the body. I usually just mix it with hot milk or water then add fruits like bananas for a filling breakfast .

A few weeks ago, however, there was a cooking demo conducted by Dong-A Pharma Phils., the distributor of GV Michel Oatmeal of Australia at the Century Park Hotel. The different ways by which the chefs prepared oatmeal literally bowled me over. The oats caldo (oatmeal version of arroz caldo) was so good and the three-mushroom oatmeal risotto made me feel like I was eating in a fine dining restaurant. Needless to say, I am replicating these in our kitchen soon.

Thanks to chef Lawrence Zafra of Atlas Culinary Institute in Cavite for sharing these recipes which we are publishing for you dear readers:

OATMEAL CALDO

Ingredients:

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 tablespoon minced onion
1/2 tablespoon minced ginger
2 cups shredded roast chicken
6 cups water
2 cups GV Michel of Australia Rolled Oats
2 tablespoons fish sauce
Salt and pepper to taste

Sidings:

Chopped spring onion
Crushed chicharon
Calamansi
Hard-boiled egg slices

PROCEDURE:

1. Heat pan. Add olive oil.

2. Sauté garlic onion and ginger.

3. Add shredded roast chicken.

4. Add water and bring to a boil.

5. Add GV Michel rolled oats.

6. Simmer for five minutes, or until desired consistency is achieved.

7. Season with fish sauce, salt and pepper to taste.

8. Serve in bowls. Top with sliced spring onion, sliced hard-boiled egg and crushed chicharon. Also serve with calamansi on the side.

Notes: Be careful when adding salt or fish sauce liberally as oats tend to absorb more salt while it is being cooked. For a more liquid arroz caldo, simply add a little more water while cooking.

mushroom risotto

THREE MUSHROOM & OATMEAL RISOTTO

– In this recipe, rolled oats is used as a substitute for arborio rice. People normally add seafood or meat to the risotto but the sole addition of three kinds of mushrooms make this suitable for vegetarians.

INGREDIENTS:

2 tablespoons butter
2 tablespoons minced onion
1/4 cup chopped button mushrooms
1/4 cup chopped fresh shiitake mushrooms
1/4 cup chopped oyster mushrooms
1 tablespoon white wine (optional)
3 tablespoons cream
Salt and pepper to taste
2 cups GV Michel of Australia Rolled Oats
1-1/2 cups hot water
Chopped parsley, for garnish

PROCEDURE:

1. Heat pan. Add butter. Sauté onion and mushrooms. Cook for a few minutes.

2. Add white wine. The alcohol will evaporate as it heats through.

3. Add cream. Season with salt and pepper.

4. Add GV Michel Rolled Oats. Add water, adding more if needed. Adjust seasonings.

5. Serve topped with fresh chopped parsley and grated Parmesan cheese (optional).

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