Instructions: In a non-stick saucepan, heat oil and add vegetables.

Cook, stirring, over medium heat about 5 minutes. In a small bowl, beat egg white with salt and pepper.

Stir into saucepan. Stir in groats, then add broth and bring to a boil. Reduce heat, cover and cook 10 minutes until tender. When liquid is absorbed, add pine nuts and fluff with a fork. Garnish with parsley.

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