INGREDIENTS

• •¾ cup HANAA Whole Grain Oats

  •1 Tbsp HANAA Sunflower Oil

  •½ cup chopped finely onion

  •1 tsp garlic, minced

  •1 Tbsp butter

  •2 cups finely chopped fresh mushroom

  •6-7 cups chicken stock, or water

  •2 Tbsp chopped fresh parsley

  •Salt and pepper as desired

PREPARATION

1.Sauté the onion in 1 tablespoon of Hanaa Sunflower oil, then add the garlic, mix and sauté for 1 min.

2.Add the butter then mushroom, sauté for 5 min on medium heat, stir to not let it burned.

3.Add the oat and mix well, then add the stock or water. Lower the temperature to medium low and let boil, simmer at low heat for 1/2 hour.

4.Add the parsley, mix, and let boil together for two minutes.

5.Serve hot and garnish with parsley on top.