Saturday, June 23, 2012

Sausage & Spinach Rice Bowl

One of my favorite rice bowls! This makes for a great lunch or dinner.  To speed up the preparation process, you can use precooked brown rice or leftover rice from another meal or that's been cooked earlier in the day.  I cooked my rice during breakfast and stored it in the fridge until I was ready for it at lunch! The recipe suggests using hot turkey Italian sausage, but I actually used regular pork Italian sausage.  Use according to your taste whether you like things hot and spicy or not.  Turkey sausage will also be leaner than pork.  If you can't have dairy you could totally leave off the cheese and it still tastes great.

Without Cheese

With Cheese

Sausage & Spinach Rice Bowl
From Cooking Light April 2012

8 oz pre-cooked Brown Rice
1 tbsp olive oil
6 oz hot turkey Italian sausage, casing removed
1/8 tsp crushed red pepper
5 garlic cloves, thinly sliced- you can also used bottled minced garlic, about 2 tsp
1 6 oz pkg fresh baby spinach
1 oz (1/4 cup) fresh Parmesan cheese

Heat rice according to directions.  Heat a large skillet over medium high heat.  Add oil to pan; swirl to coat.  Add sausage and pepper; cook 4 minutes or until sausage is browned, stirring to crumble.  Add garlic; cook 30 sec, stirring constantly. Add spinach; cook 30 seconds or until it beings to wilt, tossing constantly.  Stir in rice; cook 1 minutes or until heated.  Sprinkle with cheese.  Serves 3

*I was just thinking-- you could probably even try this with quinoa instead of brown rice.

Shared on Real Food, Allergy Free Allergy Free Wednesday

1 comment:

  1. What a fantastic rice bowl! Love how you've combined all of the flavours! Bet this makes great leftovers!

    Stopping by from Allergy Free Wednesdays my recipe is #54

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