CrockPot Rice with Dried Mushrooms, Herbs, and Parmesan
(Makes about 6 servings; recipe inspired by a very old cookbook which Kalyn has reluctantly decided not to name.)
1 oz. dried mushrooms, broken apart (about 2 cups before breaking apart but could use less)
1/4 cup very finely chopped onion (it must be finely chopped to cook in that much time)
1 1/2 cups Uncle Ben's Converted Rice
1 tsp. dried thyme
2 tsp. dried parsley
1 tsp. Spike Seasoning (optional, but good)
2 cans low-sodium chicken stock (14.5 oz. can, about 3 3/4 cups total)
4-6 T finely grated fresh Parmesan
chopped fresh parsley for garnish (optional)
Break the mushrooms apart with your fingers into smallish pieces. Finely chop enough onion to make 1/4 cup chopped onion.
Put the broken mushroom pieces, finely chopped onions, rice, dried thyme, dried parsley, Spike Seasoning (if using), and chicken stock into the slow cooker. Cook on low for about 3 hours. (Cooking time can vary with slow cookers, so I'd start to check it after 2 1/2 hours. I cooked the rice in these photos for 2 hours and 45 minutes and it was perfectly done.)
Stir in Parmesan cheese and serve hot, with chopped fresh parsley for garnish if desired.