Ingredients
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
Preparation
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.
