| 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 |
md |
Leek; (white and tender |
|
|
; green) |
|
|
Well rinsed and chopped |
| 3 |
tb |
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
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 and serve.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”