Yield: 1 servings
Measure | Ingredient |
---|---|
1½ cup | Converted white rice |
3 cups | Homemade or canned vegetable or chicken |
\N \N | Broth |
¾ cup | Dry white wine |
1 ounce | Dried porcini mushrooms |
\N \N | Rinsed quickly under hot running tap |
\N \N | Water to remove any grit |
1 medium | Leek; (white and tender |
\N \N | ; green) |
\N \N | Well rinsed and chopped |
3 tablespoons | Freshly grated imported Parmesan cheese |
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.