MUSHROOM OAT RISOTTO WITH GRUYERE

4 servings (makes 5 cups) Steel-cut oats give this “risotto” a lovely, earthy flavor as well as whole-grain nutrition. Paired here with savory sauteed mushrooms, hearty herbs and nutty Gruyere cheese, it makes a sumptuously satisfying side for roasted poultry or meat. Swap in vegetable broth and serve in a larger portion as a vegetarian main course.

5 cups no-salt-added or lowsodium chicken broth 2 tablespoons olive oil

1 large shallot, chopped (½ cup)

8 ounces sliced mixed mushrooms 2 cloves garlic, thinly sliced

1 tablespoon fresh thyme leaves

½ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper

1 cup dried, steel-cut oats (not quick-cooking)

¼ cup dry white wine

¼ cup plus

2 tablespoons shredded Gruyere cheese

1 tablespoon chopped fresh parsley leaves, for garnish

Heat the broth in a saucepan over medium heat; once it starts to bubble at the edges, reduce the heat to low, cover and keep warm.

Heat the oil in a large, high-sided skillet over medium heat; stir in the shallot and cook for one to two minutes, until softened. Add the mushrooms, garlic, thyme, salt and pepper and cook for about six minutes, stirring occasionally, until the mushrooms have released their water and begin to brown. Add the oats and cook for about a minute, stirring, until they are lightly toasted, then stir in the wine.

Add two ladles of the hot broth and cook, stirring frequently, until it is absorbed; then add one ladle of broth at a time, cooking until nearly absorbed each time, stirring frequently, until the oats are al dente; this will take about 25 minutes total. (You do not need to stir constantly.)

Stir in ¼ cup of the cheese until it is melted. Serve hot, garnished with the remaining 2 tablespoons of cheese and a sprinkle of parsley.

Nutritional information per serving: 310 calories, 12 g protein, 35 g carbohydrates, 13 g fat, 4 g saturated fat, 10 mg cholesterol, 300 mg sodium, 5 g dietary fiber, 6 g sugar