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Sausage and Brussel Sprout Rutabaga Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.