Ingredients: Greek wheat groats (pre-boiled durum wheat) 89%, ex. mushrooms in varying proportions (Lentinoulaedodes, Pleurotus ostreatus, Agaricus bisporus, Grifola frondosa) 10%, acc. vegetables in varying proportions (parsley, onion, leek, garlic) 1%.
Nutritional information per 100g:
Energy: 1433kj/339kcal
Fat: 1.7g
-Of which saturated: 0.46g
– Of which monounsaturated: 0.24g
– Of which polyunsaturated: 1c
Carbohydrates: 64g
– Of which sugars: 3.2c
Edible Fiber: 8.4g
Proteins: 12.7g
Salt: 0.03g
Preparation Instructions:
-Empty the contents into a pan and saute in 1 tbsp. butter & 1 tbsp. olive oil for 1-2′ until the oatmeal is shiny.
-Add 1/2 cup dry white wine and stir until absorbed. Add as much salt and pepper as you like.
-Mix with a spoonful of hot chicken stock or mushroom stock. Once absorbed, continue to stir hot broth until the oatmeal is mushy and cooked <<al dente>>. Total amount of broth 700-750ml. Total cooking time 15-17′. Oatmeal should not be dry but should have a little juice.
-Finally add 1 tbsp. butter & some grated parmesan or gruyere.
-Let it rest for 2′.
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