Delicious Rice with Dried Mushrooms, Parmesan, and Herbs made in the slow cooker!
Did you know you could put rice, seasonings, dried mushrooms, and stock into your slow cooker and a few hours later you’ll have a delicious rice side dish without heating up the house or watching it at all? I’m thinking this is the perfect rice dish for a hot summer day when you’re preparing for a party, or even for Sunday when you’re gone to church but want dinner ready when you get home. This way of cooking rice was completely new to me, and I was so pleased with the results that I’m already imagining lots of other rice dishes made in the slow cooker.
I always like to give credit for any recipe adapted from a cookbook, even when I’ve changed nearly everything in the recipe like I did this one. But the cookbook where I found this idea is out of stock on Amazon.com, the reviews there are mostly negative, and I’ve had the book for 15 years and this is the first thing I’ve made from it. I guess even bad cookbooks have at least a few good recipes, but I don’t think I’m going to encourage anyone to buy this book, even though I did like how the rice turned out!
I confess, it was partly this huge jar of assorted dried mushrooms that attracted me to a recipe that used rice and dried mushrooms (from Costco, but transferred into jar for storage!)
I broke the mushrooms apart with my fingers into smallish pieces, but this was nearly 2 cups of dried mushrooms before they were broken apart. Of course if you don’t have that huge jar, just use less!
The recipe called for 3 cups chicken stock and 3/4 cup white wine. I used 2 cans of low sodium chicken stock, which was just right.
Put the broken mushroom pieces, finely chopped onions, rice, dried thyme, dried parsley, Spike Seasoning (if using), and chicken stock into the slow cooker. Cooking time is about 3 hours on low, but if you’re home I’d start to check it after 2 1/2 hours.
I cooked this rice for 2 hours 45 minutes, and I thought it was perfectly done, although on low it probably could have gone a bit longer with no problems.
When the rice is done stir in a generous amount of Parmesan cheese. Freshly-grated Parmesan like this is best, but if you don’t have it any Parmesan with a good flavor will work. Serve hot, garnished with chopped parsley if desired.
CrockPot Rice with Dried Mushrooms, Herbs, and Parmesan
(Makes about 6 servings; recipe inspired by a very old cookbook which Kalyn has reluctantly decided not to name.)
(I used a 3.5 quart CrockPot for this recipe, but it could have been a little smaller.)
1 oz. dried mushrooms, broken apart (about 2 cups before breaking apart but could use less)
1/4 cup very finely chopped onion (it must be finely chopped to cook in that much time)
1 1/2 cups Uncle Ben’s Converted Rice
1 tsp. dried thyme
2 tsp. dried parsley
1 tsp. Spike Seasoning (optional, but good)
2 cans low-sodium chicken stock (14.5 oz. can, about 3 3/4 cups total)
4-6 T finely grated fresh Parmesan
chopped fresh parsley for garnish (optional)
Break the mushrooms apart with your fingers into smallish pieces. Finely chop enough onion to make 1/4 cup chopped onion.
Put the broken mushroom pieces, finely chopped onions, rice, dried thyme, dried parsley, Spike Seasoning (if using), and chicken stock into the slow cooker. Cook on low for about 3 hours. (Cooking time can vary with slow cookers, so I’d start to check it after 2 1/2 hours. I cooked the rice in these photos for 2 hours and 45 minutes and it was perfectly done.)
Stir in Parmesan cheese and serve hot, with chopped fresh parsley for garnish if desired.
I use Uncle Ben’s Converted Rice in this recipe partly because it’s the most low-glycemic type of white rice (and is even lower on the glycemic index than some types of brown rice due to the converting process which removes some of the start. Made with Uncle Ben’s Converted Rice or another type of low-glycemic rice, this would be a good side dish for phase 2 or 3 of the South Beach Diet.