1 large, or 2 small apples, chopped (no need to peel)

1 yellow onion, chopped

1/2 cup chopped carrots

3 cups already cooked long-grain rice

1/2 cup raisins

1 T dried parsley flakes

1 T brown sugar

1/2 tsp. allspice

1/2 tsp. cinnamon

1/4 tsp. black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)

1/3 cup chicken broth or water (I used water)

 

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. We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.

 

 

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