SERVES:
4 - 6
INGREDIENTS:
1 cup raw white rice, cooked according to directions
1 pound Italian sausage, crumbled
2 - 3 tsp olive oil for sauteing sausage (plus more as needed for cooking onions and sprouts)
1 small onion, peeled, quartered and thinly chopped
2 cups 1/4-inch thick sliced brussels sprouts
salt and pepper to taste
grated parmesan cheese for garnish (optional)
PROCEDURE:
Get started by cooking one cup of raw white rice according to directions and also, use a large saute pan to brown up and cook through one pound of crumbled Italian sausage.
Peel and quarter and thinly slice one small onion and also thinly slice about 2 cups of brussels sprouts through the core.
Once the sausage is browned and cooked through, scoop it out of the pan onto a clean plate and then add the sliced onion and sliced brussels sprouts to the pan and cook those along to soften up and caramelize a bit.
Don't forget to keep your eye on the rice and, once all the water has been absorbed, turn the heat off and keep it warm with a lid on top.
You may need to add a little more olive oil as you're cooking the brussels sprouts and, once they're tender crisp, add the sausage back to the pan, let that warm through and then fold the rice into the mix, season it to taste and serve it up in bowls with some optional grated parmesan cheese over the top.
HINTS:
Try the same thing with ground turkey or ground beef.