Brown Rice with Greens and Sausage
Simple, delicious hot or cold, and ready in about 15 minutes!
5 servings
Count for this recipe: K+: 294mg, PHO: 191mg Pro: 12g
Count for recipe on video (using spinach & collards): K+: 436MG, PHO: 237MG, Pro: 14g
DASH count: 1.5 GR/BR, 1V, 1.5P, 1FA
I love this recipe. It’s quick to make, satisfying to eat and always tasty. It is delicious served warm and excellent cold - so it’s perfect year ‘round! The turkey sausage can be substituted with any other kind of sausage, beans of any kind, or just leave the protein source out. Use white rice instead of brown rice, use mozzarella instead of feta… the recipe is still going to work - just remember to adjust your nutritional count!
Recipe:
5 oz of Home Made Turkey Sausage (or Turkey/Tofu sausage - see recipe on this site!)
4 cloves of garlic, sliced thinly
4 cups of collard greens
1 cup of diced onion
2 TBSP olive oil
¼ c parmesan cheese
¼ c feta cheese
2 cups prepared brown rice
Salt and pepper to taste
¼ tsp chili flakes
1 tsp Italian Seasoning, or fresh rosemary, fresh oregano, fresh basil…whatever you like!
Instructions:
Heat your favorite skillet over medium heat for about a minute, then drizzle in your olive oil. Let that heat up until the oil starts to shimmer (so pretty!) then add in your sliced garlic to the edge of the pan. We don’t want it over the full heat at this time, so keep it cooking on the side of the pan. Let the garlic warm up just until you can smell it, then add in your diced onion. Stir together and sautee over medium to medium low heat until your onions become translucent, so about 5 minutes or so - no browning!
Next, add in your sausage (if using). Let this cook for a little bit before really starting to break it up into crumbles. You will want to cook the meat through before adding in the remainder of ingredients. If you are not using meat, move on to adding your collard greens and your spices. Add in a couple of tablespoons of water to the pan, cover and let the leaves wilt down. Once the greens are wilted, add in your rice (and beans if you are using them), and your cheeses. Cook until the rice has warmed through!
If you are going to eat this dish cold, add a splash of red wine vinegar to give it a little taste of sparkle! Let it cool it on the counter just until you can touch the side of the pan - it should feel on the hotter side of warm - then immediately put it in the fridge. Rice develops bacteria rather quickly when it sits out at room temperature. Be safe, go hot to cold as quickly as possible!
Thank you for the read! Please connect with me if you’d like to share a recipe or if you have one you’d like me to help you adapt! New recipes are the best recipes!
Keep bein’ groovy,
Sparks
