Monthly Archives: April 2015


Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 3 large turnips, peeled and spiralized using Blade C
  • 16 ounces baby portobello mushrooms, sliced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • ¼ cup Parmesan cheese
  • ¼ cup Pecorino Romano cheese
  • 1 tablespoon finely chopped flat-leaf parsley, to garnish
  1. Place the turnip noodles into a food processor and pulse until rice-like.
  2. Place a large pot over medium heat and add in the olive oil. Once oil heats, add in the onion, mushrooms, garlic and red pepper flakes and cook for 5 minutes or until onions turn translucent and mushrooms begin to wilt.
  3. Add in the turnip rice and season with oregano, salt and pepper. Stir to combine and add in the tomatoes.
  4. Cook, uncovered, for 10 minutes, stirring frequently, or until turnip rice softens and cooks to your preference. Once cooked, fold in the cheese and stir until fully combined.
  5. Transfer to a serving dish, garnish with parsley and serve immediately.