Meat Lover's Brussels & Rice by The Allergy Chef

Meat Lover’s Brussels & Rice Recipe

Today I want to share with you something that the kids absolutely loved: Meat Lover’s Brussels & Rice. It was a quick lunch that I put together, but they went back for thirds. My favorite thing about this recipe: it incorporates Brussels Sprouts. I was surprised when they were much younger how much they liked meals that included sprouts, and have continued to add them when I can.

As some of you may know, we are a homeschooling family, so on rice days I’ll often start the rice cooker with veggies on top in the steaming insert before running an errand or taking the kids somewhere. When we get back, half of the meal is ready to go. This meal is no different.

Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Onion & Garlic Free, Allium Free, Sesame Free, Legume Free, Cane/Refined Sugar Free, Corn Free Compatible
For Corn Free: Source safe ingredients. This one is a bit of a stretch, but not impossible.

1 pound Bacon Lardons
1 pound Organic Ground Turkey
6 TBSP Organic Maple Sugar
2 tsp Sea Salt, plus salt for your rice
1 tsp Organic Smoked Paprika
4 cups Organic Sushi Rice, cooked (measured dry)
1 pound Frozen Petite Brussels Sprouts

Related post: Paleo Brussels Sprouts & Bacon

Before I jump into the directions, can we just all take a moment to enjoy the simplicity of this meal? When possible, I try to create Allium free recipes as I know that allergy set is on the rise, and today (according to the kids) I hit a homerun. Also, if you’ve never worked with bacon lardons before, give it a try. It’s an affordable way to get quality bacon, especially when you know you’re going to grind it up.

First, start your rice cooker with your sprouts in the steaming basket insert. If your rice cooker doesn’t have one, you can steam them separately, or oven roast. The latter will add a depth of flavor.

For the meat mix, combine your bacon, turkey, maple, salt, and paprika in a food processor and blend. It will look a bit pasty when you’re done, and that’s OK. The goal is to fully incorporate the seasonings as well as break down the bacon ends.

Heat a large non-stick pan on high heat and add the meat. Break it into small pieces as it cooks. Do not drain the fat or juices, as they will add more flavor to the rice and veggies. Finally, add in the cooked sprouts and rice and mix well. I opted to salt the rice to taste before adding it to the pan.

That’s it! I had lunch served in less than 30 minutes with the help of the rice cooker. Our allergy kid says that this is the perfect kids’ meal, and I need to serve it more often. Funny that he calls it a kid’s meal given he’s almost an adult 🙂

Meat Lover's Brussels & Rice by The Allergy Chef

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