Savory Oatmeal with Chicken and Spinach

Savory Oatmeal with Chicken and Spinach

When you swap the grain from white rice to quick cooking rolled oats, you reduce the cooking time from 1 hour to merely 5 minutes.  To cook this savory oatmeal, bring a pot of chicken stock to a boil, add oatmeal, leftover chicken and spinach. Season with salt and pepper. That’s it! You can adjust the oatmeal to your preference. Don’t like a gooey porridge texture? Use less chicken stock and you’ll get the creamy oatmeal. Want to make the congee extra flavorful? Drizzle in a bit soy sauce and sesame oil once you’re done cooking. The topping options are endless. My favorites are a soft boiled egg and crushed nuts but you can use anything you like. Recipe courtesy of Maggie Zhu from Omnivore's Cookbook.
Servings
2 servings
Prep time
5 minutes
Cook time
5 minutes
Passive time
n/a

Ingredients

Oatmeal
  • 2-3 cups Chicken Stock
  • 1 cup Quick Cooking Rolled Oats or Gluten Free Quick Cooking Rolled Oats
  • 1 cup Chicken shredded or cut finely
  • 2 cups Spinach
  • 1/4 tsp Sea Salt or to taste
  • Freshly ground black pepper
Topping Options
  • Soft boiled, poached, or fried egg
  • Green peas and chopped cherry tomatoes
  • Chopped green onion or chives
  • Crushed roasted peanuts or sesame for garnish
  • Sesame oil, soy sauce, or chili oil to finish the dish

Instructions

  1. Add chicken stock to a small pot and bring to a boil. Add rolled oats, leftover chicken and spinach. Cook for 5 minutes and until the oats are cooked through. Stir occasionally. Add salt and pepper to taste. Add preferred toppings and serve hot.

Seasonal Favorites

See all
White Chocolate Chip Strawberry Pancake & Waffle Mix
Gluten Free Steel Cut Oats
Organic Coconut Flour
Golden Corn Flour Masa Harina
Gluten Free Organic Quick Cooking Rolled Oats
00 Flour
Hazelnut Flour/Meal Natural