i was on #adventuresindogsitting duty friday night, which meant i'd be home to do laundry and watch hockey and drink beer and eat dinner and maybe actually break out the slow cooker and do a little meal prep. i knew i had a pack of italian sausage in the freezer, so i started looking through my recipe files with that in mind. i'd saved a copy of this recipe from one of giada's cookbooks and it looked like something i could adapt, so i decided to go with it. here's what i did differently:
--used the aforementioned italian sausage instead of chicken sausage
--used 1 cup of short-grain brown rice because i had some left from a previous recipe and figured i might as well put it to use
--6 small cloves of garlic
--there was some leftover orange bell pepper in the fridge, so i added that with the red bell pepper
--chardonnay instead of vermouth because i was not buying a bottle of vermouth to only use 2 tbsp of it
--closer to 1/2 pound of green beans
--skipped the fresh parsley
--adjusted the cooking time a bit since i was using brown rice. ~3 hours on low and then another 30-40 minutes or so on high
--added pepper (i eyeballed it, same as the salt)
i'd make this again with "regular" rice to see what the texture differences are. i'm ok with the brown rice version, although it doesn't give off the "paella vibe" giada mentions in the introduction to the recipe. if i had shrimp on hand, i'd throw some in during the last minutes of cooking and i'm sure that would be fine.
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