Brown rice with mushrooms and vegetables for a slow cooker
- One and a half cups of long-grain brown rice;
- 6 glasses of chicken or vegetable broth;
- 3 feathers of shallots;
- 8-12 asparagus stalks;
- A glass of frozen peas;
- 10 pieces of champignons;
- One carrot;
- 12 cherry tomatoes;
- 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 the pan, broth is added to it, all it is sprinkled with salt and pepper.
Then the multicooker closes, the PILOV / BREAKER program is selected, and it all boils for 40 minutes.
During the cooking of rice should be prepared, i.e. cut in small pieces all other ingredients.
When 40 minutes have passed, the vegetable mixture is added to the rice, and cooking continues until the slow cooker goes into heat maintenance mode.
After that, the dish is sprinkled with grated cheese, and served to the table
