Yield: 1 servings
|1½ cup||Converted white rice|
|3 cups||Homemade or canned vegetable or chicken|
|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.