Autumn Casserole aka Fall in a Bowl

I made this recipe for the first time last Fall.  It is amazing and brings the flavors of fall together in one dish.  I think the only thing that would make it more “fall-ish” is to add some roasted butternut squash.  Actually, that sounds so good I just might have to do that next time!  Stephanie, of A Year of Slow Cooking described this dish as “a bowl full of Fall,” and I have to agree!

Autumn Casserole

Adapted from this recipe.

Makes 8 servings

Ingredients

• 2 cups rice (uncooked)
• 1 14 oz can vegetable broth
• 2 1/4 cups water
• 1 tsp olive oil
• 14 oz sausage (I used smoked chicken sausage that is fully cooked)
• 1 medium onion, chopped
• 2 medium carrots, chopped (I used 15 baby carrots)
• 2 tsp olive oil
• 2 small apples, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp rosemary
• 1 Tbsp dried parsley flakes

Directions

1. Pre-heat oven to 350*.
2. Mix rice, vegetable broth, water and 1 tsp olive oil in a medium sauce pan.  Bring to a boil and then reduce heat.  Cover and simmer until rice is cooked (about 20 minutes).
3. Meanwhile, sauté the onion and carrots in the remaining 2 tsp olive oil until tender, about 5 minutes.
4. Add sausage and sauté another 2 minutes (if you are using raw sausage, cook longer here, or cook separately and add at this time.)
5. Add apples and sauté another 3 minutes.
6. In a large bowl, combine cooked rice, sausage/apple mixture and all spices.  Mix well.
7. Transfer mixture to a 9 x 13 baking dish that has been sprayed with cooking spray.  Cover with foil and bake for 30 minutes.