This healthy version of arroz caldo uses oats and has mushrooms which boosts the dish’s flavor and vitamin B content.
Mushroom Oats Caldo
This healthy version of arroz caldo uses oats and has mushrooms which boosts the dish’s flavor and vitamin B content.
Ingredients
Mushroom Oats Caldo
- 1 tablespoon vegetable oil
- 1 red onion diced
- 1 3-inch piece ginger sliced into thin strips
- 4 cloves Garlic minced
- 1/4 teaspoon ground turmeric
- Salt
- 1 red bell pepper seeded and diced
- 2 cups fresh mushrooms thinly sliced
- 1 Cup rolled oats
- 3 cups water
- 1 tablespoon Calamansi Juice
- tofu (tokwa) (strips), for garnish
Instructions
- Warm vegetable oil in a saucepan over medium heat. Sauté red onion, ginger, garlic (minced), ground turmeric (if using), and a few pinches of salt and pepper until softened, about 7 minutes.
- Add red bell pepper, fresh mushrooms, quick or rolled oats, and water. Cover and bring to a boil over high heat; lower heat and simmer, partially covered, until oats are cooked, about 10 minutes.
- Once cooked, remove from heat and stir in 1 tablespoon calamansi juice. Garnish with fried tofu strips, fried garlic, and leeks.
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