Rice with Porcini Mushrooms Recipe
Online Crockpot Recipes from Razzle Dazzle Recipes
Rice with Porcini Mushrooms
1 1/2 cups converted white rice
3 cups homemade or canned vegetable or chicken 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
In a 3 1/2 quart slow cooker, combine all the ingredients except the cheese.
Stir to mix well.
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.