Prep 30 mins
Cook 7 hrs
I haven't tried this recipe yet but I didn't want to lose it. I found it on the "Year of SlowCooking" blog.
- 1 lb sausage, any flavor
- 1 large apple, chopped, no need to peel
- 1 yellow onion, chopped
- 1⁄2 cup chopped carrot
- 3 cups already cooked long-grain rice
- 1⁄2 cup raisins
- 1 tablespoon dried parsley flakes
- 1 tablespoon brown sugar
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon black pepper
- 1⁄3 cup chicken broth or 1⁄3 cup water
- The Directions.
- The amount of ingredients fit nicely in a 4 quart crockpot. I'd say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It's a pretty easy recipe to adapt to your needs.
- If you are going to use uncooked pork sausage, I'd recommend browning on the stove top, and draining before adding to the crockpot.
- Otherwise, dump all the ingredients into the crock, and stir well.
- Cover and cook on low for 5-7 hours, or on high for 3-4. You're really only heating through, and allowing the vegetables to soften.
- This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.
The fundamentals of this recipe are great! I was excited to try it given the current time of year. However, the first time I made it, I did find it to be 'stodgy' and dry and nothing like you would expect of a casserole. Nothing at all wrong with the combined flavours, just texture really. I think first off, there is too much rice. However, not wanting to give up on this recipe, the second time I made it I tweaked it a little. I have never added sugar, I believe carrots raisins and apple provide enough natural sweetness. The first time I made this I too had a problem with the carrots cooking all the way through. So this time I made it differently, I added more carrot and onion and added them to the crockpot. Layered on top was the apple and raisins, and on top of that the browned off sausage (chicken). To me a casserole is not a casserole without a tin of tomatoes, so, I added one. Then came the sprinkling of spices and the chicken stock. I let that cook on low for 4 hours before stirring, letting it cook for another 2 hours. I then stirred in the cooked rice (along with a touch more stock) and let it cook for another 2 hours. The carrots were cooked, all flavours were exposed and the consistency was just right. Next time I make it, I may even add a little chili spice or something?
I have made this twice now, once on low for 8 hours, once on high for 4 hours, and both times it came out AMAZING. I used TJ's chicken mango sausage, and substituted Craisins for the raisins. I didn't have allspice, so I used a little extra cinnamon, a little ginger, and a little ground cloves. (And when I say "a little", I mean a couple of shakes.) Finally, and most importantly, THE TYPE OF RICE YOU USE MAKES A HUGE DIFFERENCE! I have seen a few comments that this dish comes out mushy, but I found the perfect rice that adds a fabulous texture: Trader Joe's "Brown Rice Medley". Yes, it takes forever to cook, but it's so worth it! Thanks for posting this so I won't lose it either. ;-)
Mama, this is a wonderful casserole, delicious plus quick and easy to put together. We really enjoyed the flavor. The only problem I had was that the carrots didn't get done after cooking 8 hrs on low. I will definitely make again, next time shredding the carrots instead. Thanks so much for a keeper!