Savory Oatmeal with Vegetables

Instructions

1. Step 1

   Dice the onion and carrots, slice the mushrooms, and mince the garlic as listed.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large saucepan over medium heat. Add the onion and carrots and cook, stirring occasionally, until they begin to soften.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 gr Carrot, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the mushrooms and cook over medium heat until softened and lightly browned.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Mushroom

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: saucepan, wooden spoon

5. Step 5

   Pour in the vegetable broth and add the salt and black pepper. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 5.0 gr Salt, 720.0 ml Vegetable Broth

   Cookware: saucepan, wooden spoon

6. Step 6

   Stir in the rolled oats, reduce to low heat, and simmer until tender and creamy, stirring frequently.

   Timer: 7 min (fixed)

   Ingredients used: 160.0 gr Rolled Oat

   Cookware: saucepan, wooden spoon

7. Step 7

   Fold in the baby spinach and cook over low heat until wilted.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Baby Spinach

   Cookware: saucepan, wooden spoon

8. Step 8

   Remove from the heat, stir in the lemon juice, and serve warm.

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: saucepan, wooden spoon