Smoky Sausage and Peppers on Cheddary Brown Rice Farina

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

Preparation

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