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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.

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