Just doing a super quick write-up to try to knock another recipe out of the backlog. This reminded me a lot of the Chinese sausage and rice one-pot dinner that we sometimes do. I put "casserole" in quotes because I opted to make this in the instant pot rather than baking it in a covered casserole dish as directed. I added some kale to make it more of a one-pot meal.

Rice and Sausage Casserole

Adapted from Cook's Country October/November 2016

Ingredients

• 450g pork or vegetarian sausage, casings removed
• 2 onions, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 1/2 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 2 tsp. dried sage
• 3-4 cloves garlic, minced
• 2 c. chopped fresh or frozen kale
• 2 c. long-grain brown rice
• 1 1/2 c. chicken or vegetable stock
• 1/2 c. dry white wine
• 1/2 c. heavy (35%) cream
• 1/4 c. chopped fresh flat-leaf parsley

Directions

1. Cook sausage until no longer pink (~5 minutes on medium sauté for InstantPot).
2. Add onion, carrot, celery, salt, and pepper and cook for another 5-7 minutes.
3. Add sage and garlic and cook for another minute or so.
4. Add kale and cook for 2-3 minutes.
5. Add rice and stir to combine.
6. Stir in stock, wine, and cream.
7. Pressure cook on high for 20 minutes, then allow for a 10 minute natural release.
8. Stir in parsley and serve.