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Smoky Sausage and Peppers on Cheddary Brown Rice Farina

Photo: Oxmoor House
Yield

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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