Creamy Spinach, Mushroom, and Leek Oat “Risotto”

I picked up some mushrooms, leeks, and baby spinach on sale, at the same time as a fresh box of the havreris that I have come to love here. So, a plan suggested itself.

Havreris is a nearly-wholegrain form of oats available here, pushed as one locally grown alternative to imported rice. Besides being partly polished, I think it is also steam treated in manufacturing to cook in around the same time as white rice. It is the best alternative to pearl barley that I have found, and does also work well just cooked and eaten like brown rice. The cooking time is more like white rice, and it takes a slightly lower proportion of liquid.

I would definitely recommend these for dishes which call for pearl barley, in particular. If you’re in North America, I saw that it’s available through this online store. (Absolutely no commercial interest, BTW!)

To be upfront, the Frebaco Kvarn brand shown here (the only one I have seen) is NOT actually certified gluten free. But, it is easy enough to see if other grains are mixed in, and I have yet to find any or get sick off it as someone with fairly sensitive celiac.

If you prefer not to risk it, can’t handle oats, have trouble getting these, or just prefer something else? Either white rice or buckwheat groats should work fine. I’ve added the different liquid recommendation to the recipe.

We had this with some baked chicken. But, if you add in a protein of your choice, it should make a good one-dish meal with a salad on the side.

Creamy Spinach, Mushroom, and Leek Oat “Risotto”

This is a little different twist on a risotto-type dish, made using "oat rice". Rice or buckwheat could easily be substituted if the oats are not readily available where you are, or you can't eat oats.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Light Meals, Side Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 200-250 g fresh mushrooms (½ lb.) sliced
• 1 leek sliced
• OR medium onion chopped
• 2-3 cloves garlic chopped
• 3-4 tbsp olive oil divided in half
• 300 ml havreris (1¼ cup or ½ British pint)
• OR 250ml/1 cup white rice or buckwheat groats
• 400 ml broth of your choice (1¾ cup)
• 100 ml heavy cream (¼ cup)
• 250 g washed baby leaf spinach (½ lb.)

Seasonings

• 1½ tsp mixed dried herbs of your choice
• ⅓ tsp coarsely ground pepper
• salt to taste
• 1 bay leaf
• OPTIONAL ½ tsp Vegeta seasoning

Method

 

1. Fry the mushrooms in half the olive oil over medium-high heat until they start to brown, stirring occasionally.

   If you're using onion, add this at the same time.
   
2. Add the leeks, reduce the heat just a little, and fry until they're beginning to wilt down.
   
3. Remove the mushrooms and leeks from the pan and set aside.

   Add in the rest of the oil, and the grain. Continue sautéing, stirring occasionally, until it starts getting toasty. Add in the garlic, and cook for another minute or two.
   
4. Pour in the broth and cream, and stir in the seasonings. Bring to a boil.
   
5. Add the spinach into the top of the pan. It will look like it won't all fit, but it will once it starts wilting down.
   
6. Cover, reduce to a simmer, and cook for 20 minutes.

   Let rest off the heat for 10 minutes before removing the lid.
7. Stir, adjust seasonings, and return to a simmer for a few minutes if it's not done to your satisfaction. Add another splash of cream if needed for the consistency you want.
   
8. Enjoy! This was excellent served with just a side salad and some lemon/garlic/herb baked chicken breast.