Ingredients
- 1 cup steel cut oats
- 3 ½ cups water
- 20g dried mushrooms (I used a mixed packet which had shitake, king oyster, black fungus & oyster)
- 3 cups veg stock
- Olive oil
- 2 tsp white miso
- 2 tbsp tahini
- 1 tbsp tamari
- 2 wild smokehouse venison bier sticks
- 60g kale
- Salt
- Pepper
Tags
Breakfast
Meat
Kale and mushroom Oats
Method
- Soak the oats in the water in a bowl overnight in the fridge Cover the mushrooms with boiling water and soak for approx
- 30 minutes until softened After the oats have been soaked overnight, drain off and discard the water Place the oats in a pot with the vegetable stock and bring to the boil, reduce to a simmer
- Stir occasionally to make sure the oats don’t stick Slice the bier sticks and remove the mushrooms from the water they are soaking in and roughly chop Heat a pan on a moderate heat, add a little olive oil and pan fry the bier stick and mushrooms for a co
- Stir in the kale, season with salt and pepper to taste and serve
