OATMEAL MUSHROOM PILAF

Steps:

• 1. Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
• 2. Prep all other vegetables.
• 3. Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
• 4. Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
• 5. Beat egg. Add oats and mix until well combined.
• 6. Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
• 7. Add oat and egg mixture and cook stirring constantly until dry and toasted.
• 8. Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
• 9. Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
• 10. Adjust seasoning and serve.
• 11. I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
• 12. If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.