Lunch: Oatmeal Congee

This version of what is a traditionally high-carb porridge is easy to make whole grain and healthy.

Ingredients

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
cooking spray
4 eggs
2 scallions, sliced
1 Tbsp finely chopped cilantro

Instructions

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

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