Sausage and Brussel Sprout Rutabaga Rice
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4
- 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.