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
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.