Rice with porcini mushrooms
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Converted white rice |
| 3 | cups | Homemade or canned vegetable or chicken |
| Broth | ||
| ¾ | cup | Dry white wine |
| 1 | ounce | Dried porcini mushrooms |
| Rinsed quickly under hot running tap | ||
| Water to remove any grit | ||
| 1 | medium | Leek; (white and tender |
| ; green) | ||
| Well rinsed and chopped | ||
| 3 | tablespoons | Freshly grated imported Parmesan cheese |
Directions
Although dried porcini mushrooms are pricey, they're worth a splurge occasionally, because they impart rich, earthy Jiavor. Serve with grilled steak or chicken.
MAKES 6 SERVINGS
1. In a 3½-quart electric slow cooker, combine all the ingredients except the cheese. Stir to mix well.
2. Cover and cook on the low heat setting about 3 hours, or just until the rice is tender but not mushy. Stir in the Parmesan cheese and serve.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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