Brown rice with mushrooms and vegetables for a slow cooker
- One and a half cups of long-grain brown rice;
- 6 cups chicken or vegetable broth;
- 3 shallots;
- 8-12 asparagus stalks;
- A glass of frozen peas;
- 10 pieces of champignons;
- One carrot;
- 12 tamato sieri;
- A teaspoon of chopped parsley and chives;
- Half a teaspoon of thyme and rosemary;
- Half a glass of grated Parmesan cheese;
- A teaspoon of salt;
- Half a teaspoon of pepper
Brown rice is poured into a pan, broth is added to it, all this is sprinkled with salt and pepper.
Then the multicooker closes, the PILAF / BUCKWHEAT program is selected, and all this is cooked for 40 minutes.
During the cooking time, rice should be prepared, i.e. finely chop all other ingredients.
After 40 minutes have passed, the vegetable mixture is added to the rice and cooking continues until the slow cooker enters the keep warm mode.
After that, the dish is sprinkled with grated cheese, and served at the table.