Creamy Groat-Sotto with Chicken & Spinach

Author: Gluten-Free Prairie

Nutrition Information

Recipe type: Dinner

Cuisine: American

Prep time: 20 mins

Total time: 20 mins

Reminiscent of a rich risotto, this creamy groat-based dish is sure to amaze everyone. Comes together quickly in one pan.

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

Directions:
Heat olive oil on low in large 12 in cast iron skillet. Add butter to melt.
Add garlic and cook until brown. Mix in red pepper flakes and fennel seed and/or tarragon (if using). Simmer for about 3 minutes.
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
Add spinach and arugula and cook until wilted (about 3 minutes)
Mix in chicken broth (1-2 TB as desired for broth)
Mix in groats and rice
Mix in cooked chicken
Add goat cheese and gently stir as it melts and coats all.
Add half & half, mix well
Sprinkle with parmesan
Enjoy!

- - Third-Party Certified Gluten-Free (GFF) consistently testing at 5ppm
  - Non GMO and a great source of fiber and protein
  - Proud sponsor of the Celiac Disease Foundation
  - Proud sponsor of Western Sustainability Exchange “Conserving the Best of the West”