Rice With Porcini Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Veg05 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Converted white rice |
| 3 | c | Homemade or canned vegetable |
| or chicken | ||
| Broth | ||
| 3/4 | c | Dry white wine |
| 1 | oz | Dried porcini mushrooms |
| Rinsed quickly under hot | ||
| running tap | ||
| Water to remove any grit | ||
| 1 | Leek, white and tender | |
| green | ||
| Well rinsed and chopped | ||
| 3 | T | Freshly grated imported |
| Parmesan cheese |
INSTRUCTIONS
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 In a 3 1/2-quart electric 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. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1264
Calories From Fat: 523
Total Fat: 58.8g
Cholesterol: 149.7mg
Sodium: 7771.9mg
Potassium: 2660.7mg
Carbohydrates: 44.7g
Fiber: 7.1g
Sugar: 8.1g
Protein: 104.9g