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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
2 1/2 cups beef broth |
4 ounces dried porcini mushrooms, crumbled |
1/2 cup unsalted butter |
1 lb cremini mushroom, quartered |
6 fresh sage leaves, finely sliced |
1 teaspoon dried sage |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup full-bodied red wine |
4 cups cooked white rice |
Directions:
1. Coat the insert of a 5-7 quart slow cooker with nonstick cooking spray or line it with a slow cooker liner according to the package instructions.
2. Add the broth and porcini to a large bowl and allow the porcini to reconstitute while you prepare the other ingredients.
3. Melt the butter in a large skillet over med-high heat.
4. Add the cremini, fresh and dried sage, salt, and pepper; saute until the mushrooms have begun to color, 5-7 minutes.
5. Add the wine and cook for another 2 minutes, stirring up any bits that may have stuck to the bottom of the pan.
6. Remove from the heat and set aside to cool.
7. Put the rice and the sauteed mushrooms in a large bowl and stir to combine.
8. Strain the broth and porcini through a fine-mesh sieve into the rice and transfer the mixture to the slow cooker insert.
9. Cover and cook on HIGH for 2 hours.
10. Remove the cover and cook an additional 30-45 minutes, until the liquid has been absorbed.
11. Serve from the cooker set on warm.
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