Porcini and Sage Rice
Ready In: 3 hrs 30 mins
Serves: 8
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
- 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.
- Add the broth and porcini to a large bowl and allow the porcini to reconstitute while you prepare the other ingredients.
- Melt the butter in a large skillet over med-high heat.
- Add the cremini, fresh and dried sage, salt, and pepper; saute until the mushrooms have begun to color, 5-7 minutes.
- Add the wine and cook for another 2 minutes, stirring up any bits that may have stuck to the bottom of the pan.
- Remove from the heat and set aside to cool.
- Put the rice and the sauteed mushrooms in a large bowl and stir to combine.
- Strain the broth and porcini through a fine-mesh sieve into the rice and transfer the mixture to the slow cooker insert.
- Cover and cook on HIGH for 2 hours.
- Remove the cover and cook an additional 30-45 minutes, until the liquid has been absorbed.
- Serve from the cooker set on warm.
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