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Preheat the oven to 350 degrees. Crumble the sausage and cook in a skillet over medium heat until nicely browned; drain well and set aside. In a large, heavy pot, bring the water to a boil, add the rice and soup mix, and cook for 10 minutes, stirring occasionally. Add the sausage, onion, bell pepper, celery, butter, seasonings, and parsley. Pour into a greased 2-quart casserole, top with almonds, and sprinkle with paprika. Bake the casserole for 40 to 50 minutes, or until all liquid is absorbed.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger