Rice with porcini mushrooms

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.


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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