Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Oats get a new life in this savory dish, serving as the backbone for a satisfying combo of sausage, greens, tomatoes, and herbs.

Jackie Newgent, RDN
Source: Diabetic Living Magazine, Fall 2020

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Recipe Summary test

active:
10 mins
total:
15 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tsp. oil in a small nonstick or cast-iron skillet over medium heat. Add sausage and cook until evenly browned, about 10 minutes.

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  • Meanwhile, bring broth to a boil in a small saucepan over high heat. Stir in oats and salt; reduce heat to medium and cook, stirring occasionally, until the oats are tender and most of the liquid has been absorbed, about 5 minutes.

  • Thinly slice the sausage into coins. Stir the sausage, tomatoes, and herbs into the cooked oatmeal. Transfer to a bowl. Top with arugula and pine nuts; drizzle with the remaining 1 tsp. oil. Serve with lemon wedge, if desired.

Tips

Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.

Nutrition Facts

391 calories; protein 15g; carbohydrates 36g; dietary fiber 7g; sugars 6g; fat 22g; saturated fat 3g; cholesterol 33mg; potassium 535mg; sodium 689mg.
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