Instructions: Ive been experimenting with rolled oats (oatmeal) and discovered this wonderfully different side dish in an old Quaker Oats recipe booklet. The cooking method results in a the oats fluffing up and separating, becoming full, round and delicately golden brown. You can experiment with many variations of this recipe, using different liquids and adding onions, mushrooms or other vegetables to create a pilaf.

1 1/2 cups old fashioned rolled oats
1 egg, beaten
3 tablespoons butter
3/4 cup broth (I used chicken)

1/4 teaspoon salt

Combine oats and beaten egg in a bowl; mix until oats are thoroughly coated.

Melt butter in a 10 skillet; add oats and cook over medium heat, stirring constantly, 3 to 5 minutes or until oats are dry, separated and lightly browned.

Add broth and salt and continue cooking, stirring occasionally, 2 to 3 minutes or until liquid evaporates.

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