Prepare 6 hrs. ahead if possible: In the small dutch oven place rice and water/broth add a little salt. Bring to a boil.

Boil for 5 min. then reduce heat to 2 and cover. Allow to cook for 20 min. and check for doneness. If done remove from heat, remove lid and allow to cool. If not done allow to cook for 10 more in with lid on.

Allow rice to cool and then place in fridge until ready to prepare.

When ready to make casserole, place a few tablespoons in medium skillet and allow to get hot over med. Heat.

Add onions and saute until golden.

Add carrots and garlic and saute until soft.

Grease a 9x13 baking dish and pour onions and carrot/garlic mixture into it.

Pour pre cooked rice in as well.

In large skillet place sausage and cook over med. High heat until browned.

Remove sausage with slotted spoon (leaving behind browning liquid) into baking dish.

In a bowl combine remaining broth and sour cream and whisk until well combined. Add 1/3 shredded cheese.

Mix all together well and press down evenly in dish.

Sprinkle remaining cheese on top and place in oven at 325.

Allow to bake for about 35 min. and check for golden