The farmer’s market near our apartment here in Jersey City has the best chicken sausage. Every time we make our weekly trip (during the summer, of course), we make sure to open the sausage cooler and grab our favorite – Feta and Basil Chicken Sausage.
When people used to come over for their first Inspiralized meal, I’d make this, using that sausage. Always a crowd pleaser.
Crumbled sausage goes fabulously with pretty much everything.
Yup, I’m pretty sure you could stuff it into a Thin Mint and it would still taste good.
I’ve been buying rutabagas for about two months and have never used them. They’d go bad and then I’d buy another, only to not use it again.
A rutabaga is a root vegetable, like a turnip. This article from The Kitchn originally peaked my interest in rutabagas.
Then, one week, I was determined to make a rutabaga pasta. As I was experimenting, I found that the rutabaga noodles took too long to cook. Out of frustration, I riced them.
Rutabaga rice is not only low-calorie, it’s got a very subtle taste, so it absorbs the flavors of whatever you’re using in the dish. With this recipe, the flavors of the sausage and brussels sprouts worked so well.
The brussels sprouts offer that healthy green taste and the garlic and warm chicken broth simmers the rice to bring more savoriness and a tasty aroma.
The day I made this dish, Lu actually surprised me by coming home early from work. I was leaving a lunch date with a friend and he calls me, “Where are you?” and I said I was on my way home. When I got to the lobby of our building, he was there!
Of course, despite already having eaten lunch, he couldn’t help but try this rutabaga rice. He loved it – he said it tasted like brown rice. What a great taste tester he is.
Although we’re headed into spring, rutabagas will still be available in the grocery stores for a bit (look near the turnips!) One large rutabaga makes about 4 cups of rice, so store it in the refrigerator and use it in place of regular rice for the week.
Thanks to The Kitchn for the original inspiration.
Sausage and Brussel Sprout Rutabaga Rice
- 1 medium rutabaga peeled, Blade C
- 1 tbsp olive oil
- 1 minced garlic clove
- 1 pinch red pepper flakes
- 1 shallot minced
- 1/2 cup sliced brussel sprouts
- 2 chicken sausage links decased
- 1/2 tsp oregano flakes
- salt and pepper to taste
- 1 cup low-sodium chicken broth
- freshly chopped parsley to garnish
- Place your rutabaga noodles into a food processor and pulse until made into rice-like bits. You should be able to set aside two cups of "rice."
- Place a large skillet over medium-low heat and add in the olive oil. Then, add in the garlic, red pepper flakes and shallots. Cook for 30 seconds and then add in the brussel sprouts.
- Cook the brussel sprouts for 2 minutes and then push to the side. Add in the sausage, crumbling with your hands as you place it in the skillet. Use a wooden spoon to continue to crumble it as it cooks. Let the sausage cook through so that it is no longer pink.
- Then, combine the brussel sprouts and chicken sausage in the skillet. Add in the rutabaga rice, stir to combine and season with salt, pepper, and oregano. Pour in 1/2 cup of chicken broth and let simmer, stirring occasionally, until all the broth is reduced. Then, add in 1/2 cup more and let cook until reduced again. Taste and if the rutabaga is still crunchy, continue to cook for 6-8 more minutes, stirring occasionally.
- When done, plate into bowls and garnish with parsley.