1 cup instant rice
2 cups chicken broth
1 tsp garlic, minced
1 tsp kosher salt
½ tsp black pepper
2 cups shiitake mushrooms, or baby bella mushrooms
salt and pepper, to taste
2 cups white cheddar cheese, shredded
Put the rice in the bottom of the slow cooker.
Pour the broth on top and season with garlic, salt, and pepper.
Place the mushrooms on top of the rice and mix in half the cheese.
Cover and cook on Low for about 4 hours until the rice is cooked through.
Season with more salt and pepper and stir in the remaining cheese. Garnish with parsley and serve.
Sugar: 2g
:
Calcium: 212mg
Calories: 178kcal
Carbohydrates: 14g
Cholesterol: 30mg
Fat: 10g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 253mg
Protein: 9g
Saturated Fat: 6g
Sodium: 687mg
Vitamin A: 285IU
Vitamin C: 4mg
