Smoky Sausage and Peppers on Cheddary Brown Rice Farina

Smoky Sausage and Peppers on Cheddary Brown Rice Farina Recipe
Photo: Oxmoor House


4 servings (serving size: 3/4 cup farina, 3 tablespoons cheese, and 1/2 cup sausage topping)

Recipe from

Oxmoor House

Nutritional Information

Calories 339
Fat 11 g
Satfat 3.7 g
Monofat 4 g
Polyfat 1.6 g
Protein 16.5 g
Carbohydrate 44.8 g
Fiber 3.5 g
Cholesterol 36 mg
Iron 1.6 mg
Sodium 781 mg
Calcium 443 mg


2 1/4 cups water, divided
1 1/2 cups fat-free milk
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 cup uncooked brown rice farina
2 teaspoons canola oil, divided
4 ounces (1/2-inch) cubed smoked turkey sausage {Check for Gluten}
1 cup chopped onion
1 cup chopped red bell pepper
2 medium garlic cloves, minced
1/8 teaspoon crushed red pepper
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese


1. Bring 2 cups water, milk, salt, and thyme to a boil in a large saucepan. Gradually stir in farina; reduce heat, and simmer, uncovered, 4 minutes, stirring occasionally.

2. While farina cooks, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sausage, and cook 3 minutes or until browned, stirring frequently. Remove from pan; set aside, and keep warm. Add remaining 1 teaspoon oil to pan; add onion and bell pepper. Sauté 5 minutes or until onion begins to brown. Stir in garlic and crushed red pepper; sauté 15 seconds. Remove from heat. Stir in sausage and remaining 1/4 cup water, scraping pan to loosen browned bits.

3. Spoon farina evenly onto each of 4 plates. Sprinkle evenly with cheese. Spoon sausage mixture evenly over cheese.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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