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)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 11g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 16.5g
  • Carbohydrate: 44.8g
  • Fiber: 3.5g
  • Cholesterol: 36mg
  • Iron: 1.6mg
  • Sodium: 781mg
  • Calcium: 443mg


  • 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. 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.
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