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Recipe Summary

prep:
15 mins
slow-cook:
1 hr 15 mins
stand:
10 mins
Servings:
6
Yield:
5 cups
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Ingredients

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Directions

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  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and reduce the heat to medium-low; cook until soft but not brown, about 5 minutes. Stir in the rice and cook and stir until the outside of the grains are translucent, 3 to 5 minutes.

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  • Coat the inside of a 4-quart slow cooker with cooking spray. Add the rice mixture, broth, and salt; stir to combine. Cover; cook on high-heat setting for 1 hour, 15 minutes.

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  • Just before the rice is done, using the same skillet, cook the sausage over medium heat until browned, 2 to 3 minutes.

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  • Stir the sausage, peas, Parmesan, butter, and pepper into the rice mixture. Turn off cooker; let mixture stand, covered, for 10 minutes. Stir before serving. Top with additional Parmesan, if desired.

Nutrition Facts

272 calories; total fat 11g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 34mg; sodium 432mg; potassium 128mg; carbohydrates 29g; fiber 1g; sugar 1g; protein 14g; trans fatty acid 0g; vitamin a 340IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 12mcg; vitamin b12 0mcg; calcium 50mg; iron 3mg.
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