Reviewed: Sep. 27, 2011

The chicken soup mix is too salty for us. I omitted that and instead used plain water with some ground pepper and oregano. Still gives the rice some flavour. I added spices to the sausage mixture instead. I used Pineapple Curry sausage, and this tasted fantastic.

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Reviewer:

allmykidshavepaws

Reviewed: Aug. 6, 2011

My Mom used to make this also. Fond memories from my childhood. Very good, however won't make it that often.

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Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

Reviewed: Feb. 25, 2011

I call this "Octopus's Garden" and serve it as a kid's dish. Slice half of each sausage lengthwise into 8 strips, and allow these to poke out of the top while cooking. They'll curl into tentacles! (See photo #3)

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Reviewer:

Kate8

Reviewed: Jan. 26, 2011

Okay, prepared as directed except for adding a bit more onion and celery,only took 65 or so minutes to cook or would have been dried out. Don't know why I didn't have to drain my sausage as it wasn't particularly greasy. And the almonds were starting to look a little dark and it was kinda salty. Not a keeper, sorry.

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Reviewer:

Phoebe

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Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 23, 2010

90 minutes was way too long. i had no almonds so 30 minutes before it was done i put cheese on top and it almost made it bearable.

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Reviewer:

ELLAFLY

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Langley, British Columbia, Canada

Reviewed: Aug. 28, 2010

Wow, this stuff was awesome. I did put everything on the stove first to cut down on the baking time. i also used twice the rice the recipe called for. But i can't wait to make it again! Super! thanks

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Reviewer:

debbypa

Cooking Level: Expert

Living In: Dallas, Pennsylvania, USA

Reviewed: Aug. 20, 2010

This was so salty my wife and I could not eat it. I never post on the site but I just had to this time. My wife said it was probably the soup mix since I did not add any salt. It is certainly possible that I did something wrong but I don't think so. Sorry to the chef but will never make this again.

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Reviewer:

heat it up

Reviewed: Aug. 16, 2010

I have made this recipe multiple times and finally felt guilty that I hadn't written a review. I prefer it with country flavored pork sausage, more than say Italian sweet sausage...though the green peppers shine when using Italian sweet. I feel the original recipe is wonderful, but when I use the country pork sausage. I replace the green peppers with green beans (as I am not a big pepper fan) and add Herbs de Provence seasoning. It is perfect served with a goat cheese and beet salad as well as a loaf of crusty bread. Thanks Corrie for posting!

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Jun. 30, 2010

For a much quicker version, brown & crumble sausage in a large, deep sided frying pan. While sausage is cooking, cut veggies. When sausage is browned and drained, remove from heat, add all other ingredients and stir. Cook according to rice directions, usually about 30 min, covered. So delicious, I always double the recipe. Just as good reheated in the microwave.

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Reviewer:

Tammy S.

Cooking Level: Expert

Reviewed: Nov. 3, 2009

When I was a kid, my mom let us choose whatever we wanted for dinner on our birthdays. I always chose sausage and rice casserole. I didn't get the recipe before my mother passed away. This is exactly like she used to make, except she did not put in green peppers (so I don't) and she did not put in the almonds, which is an addition I love, so I do. Thanks for bringing back the memories.

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