1 lb. bulk sausage
1 envelope (1 ½ oz.) dry chicken soup mix
¾ cup raw long-grain converted rice
2 stalks celery, diced
1/3 cup slivered almonds
4 cups water
In skillet, brown sausage; drain well. Combine all ingredients in lightly greased Crock-Pot; stir well. Cover and cook on low setting for 7 to 10 hours (on High setting for 3 to 4 hours or until rice is tender).
Makes 4 servings (about 1 ½ quarts).