rice with porcini mushrooms

[Guest guest]

Rice With Porcini Mushrooms

 

From The Best Slow Cooker Cookbook Ever

 

1 1/2 cups converted white rice

3 cups homemade or canned vegetable broth

3/4 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 or soy cheese

1. In a 3 1/2-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.

 

MAKES 6 SERVINGS

 

Happy Cooking!

Jenny M., Moderator

~~