Thursday, August 26, 2010

Sausage with Wild Rice


I mentioned before that I recently found the book Six Ingredients or Less: Slow Cooker at a thrift store.  Here's another recipe from that book.  This one I improvised to make it freezer friendly.

Sausage & Wild Rice

1 (12 oz.) package sausage
3/4 cup sliced celery
1 cup chopped onion
1 package (6 oz.) Long-grain and Wild Rice mix with seasoning packet.

Brown sausage, celery and onion in a large skillet; drain.  Place in a slow cooker.  Add rice and seasioning packet along with 2 1/4 cups water.  Cover and cook on low 2 1/2 to 3 hours or until liquid is absorbed and rice is tender.

To make this more freezer-friendly (and because I only had sausage links), I cut three links into 1-inch pieces and put in a quart-sized freezer bag.  I wrote the amount of water I would need to add and how long to cook it on the box of rice (pictured above).  I then taped the bag of sausage to the rice box and put into the freezer.  I don't care for celery and not crazy about onion, so I omitted those ingredients.

On the day I wanted to make this, I put the sausage, rice package, and water into the slow cooker.  I cooked on low until the rice and sausage was done.

It turned out great.  I thought the sausage and wild rice went well together and cooking two things at once is a big plus!


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