Rice With Porcini Mushrooms Recipe
Ingredients
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
Directions
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.
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.
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