Creamy Groat-Sotto with Chicken & Spinach
 
Prep time
Total time
 
Reminiscent of a rich risotto, this creamy groat-based dish is sure to amaze everyone. Comes together quickly in one pan.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 6 servings
Ingredients
  • 1) 1# cooked chicken, cut up (set aside)
  • 2) 1 cup cooked Gluten- Free Prairie Oat Groats +
  • 1 cup cooked white or wild rice (I cook them together in a rice cooker on brown rice setting)
  • 3) 2 TB olive oil + 1 TB butter
  • 4) 2 garlic cloves (sliced)
  • 5) Pinch red pepper flakes
  • 6) Pinch dry fennel seed (optional) and/or tarragon
  • 7) 1 ½ cups small grape tomatoes (halved)
  • 8) Kosher salt and pepper to taste
  • 9) 2 cups baby spinach + 2 cups baby arugula
  • 10) 2- 4 TB chicken broth (as desired for broth)
  • 11) 4 ounces goat cheese (crumbled) or cheese of choice
  • 12) ¼ cup grated parmesan
  • 13) 2 TB half & half (or to taste)
Instructions
  1. Directions:
  2. Heat olive oil on low in large 12 in cast iron skillet. Add butter to melt.
  3. Add garlic and cook until brown. Mix in red pepper flakes and fennel seed and/or tarragon (if using). Simmer for about 3 minutes.
  4. Add grape tomatoes to skillet, season with salt and pepper and cook over med-high heat until tomatoes soften and release juices. 2-3 minutes
  5. Add spinach and arugula and cook until wilted (about 3 minutes)
  6. Mix in chicken broth (1-2 TB as desired for broth)
  7. Mix in groats and rice
  8. Mix in cooked chicken
  9. Add goat cheese and gently stir as it melts and coats all.
  10. Add half & half, mix well
  11. Sprinkle with parmesan
  12. Enjoy!
Nutrition Information
Serving size: 6
Recipe by Gluten-Free Prairie at https://glutenfreeprairie.com/creamy-groat-sotto-with-chicken-spinach/