Rolled oats work like arborio rice when you coax them slowly, soaking up broth and turning creamy. This savory take on an oat base with garlic and butter makes a complete dinner for two, warming and done in under thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 430 calories a serving, 31 g protein, 20 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 4 cups broth in a pot until it simmers. Melt 2 tablespoons butter in a large skillet over medium heat and add 1 small diced onion, cooking until soft, about four minutes. Stir in 3 minced garlic cloves and cook until fragrant, about one minute.
2. Add 1 cup rolled oats to the skillet and stir constantly for two minutes to lightly toast them. Pour in 1 cup hot broth and stir until the liquid is mostly absorbed, then add another cup of broth.5 min
3. Keep stirring and adding broth 1 cup at a time as the oats absorb the liquid, letting each addition soak in before the next. This takes about 12 to 15 minutes total.15 min
4. When the oats are tender and creamy, taste and season with salt and pepper. Divide between two bowls and top each with grated parmesan cheese.

Note Swap in shredded cooked chicken or a fried egg on top for protein. Leftovers keep in the fridge for two days and thin when reheated with a splash of broth. Serve with a bitter green salad or steamed broccoli on the side.