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| 1 Lb. | Bulk Sausage |
| 4 Cups | Water |
| 2 | Stalks Celery, diced |
| 3/4 Cup | Raw Long-Grain Converted Rice |
| 1/3 Cup | Slivered Almonds |
| 1 Env. | Dry Chicken Soup Mix (1 1/2 Oz.) |
| - | Salt |
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In Skillet, brown sausage; drain well. |
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Combine all ingredients in slightly greased Crock-Pot; stir well. Cover and cook on LOW 7 to 10 hours or on HIGH 3 to 4 hours or until rice is tender. |
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Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Casserole
Bake Time:
Servings: 4
Prep. Time:
Utensils:
Notes: |
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