Ingredients
Directions
Cut in wedges the chorizo.
In a large saucepan bring the water to boiling. Add the 1/2 teaspoon salt. Gradually add oats, stirring constantly. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until oats are done, stirring occasionally.
Add 1 1/2 cups of the chicken broth to the oat mixture. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until mixture is a creamy consistency (be careful not to overcook). Add the 6 tablespoons Parmesan cheese to oat mixture, stirring until cheese is completely melted. If necessary, stir more water to make desired consistency.
Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chorizo and Broccoli. Cook until chorizo is slighty brown. Stir in tomatoes, freshly ground black pepper, and the 1/8 teaspoon sea salt.
Divide oat mixture among 4 dishes. Spoon chorizo mixture over. Sprinkle with fresh parsley. If desired, garnish with the 2 tablespoons Parmesan cheese.
Ingredients
Directions
Cut in wedges the chorizo.
In a large saucepan bring the water to boiling. Add the 1/2 teaspoon salt. Gradually add oats, stirring constantly. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until oats are done, stirring occasionally.
Add 1 1/2 cups of the chicken broth to the oat mixture. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until mixture is a creamy consistency (be careful not to overcook). Add the 6 tablespoons Parmesan cheese to oat mixture, stirring until cheese is completely melted. If necessary, stir more water to make desired consistency.
Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chorizo and Broccoli. Cook until chorizo is slighty brown. Stir in tomatoes, freshly ground black pepper, and the 1/8 teaspoon sea salt.
Divide oat mixture among 4 dishes. Spoon chorizo mixture over. Sprinkle with fresh parsley. If desired, garnish with the 2 tablespoons Parmesan cheese.
