Ingredients:
1 rice-cooker-cup steel cut oats
Water to "porridge" line on rice cooker
1 teaspoon Better than Bouillon chicken flavor
1/2 teaspoon salt
Pinch of saffron
1 tablespoon butter
1/2 pound mushrooms, sliced
Cheese, grated, as needed – I suggest parmesan or Gruyere
Creme Fraiche
Instructions:
Put the oats in the rice cooker, then add the water to the proper line. Add the Better than Bouillon, salt, and saffron.
Melt the butter in a small saute pan. Cook the mushrooms until the lose their water, then reabsorb it, and then the mushrooms brown a little bit. Add the mushrooms to the rice cooker pot and give the mixture a stir.
Set the rice cooker for brown rice, soft.
Serve with the grated cheese on top, as desired. A dollop of creme fraiche is also very nice, if you like. Some chopped fresh herbs would also be nice, in season. I'd choose thyme or chives.