Go to: Just Slow Cooking Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Rice with Porcini Mushrooms

1 1/2 cups converted white rice
3 cups homemade or canned vegetable 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 or soy 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.

Some general comments about this recipe:

Can't find database. Query terminated.