Slow-Cooker Cheesy Rice with Broccoli
This dish is sure to be a kid favorite that adults will crave, too. Broccoli and cheese is a classic pairing for a reason, and when served with rice and umami-rich mushrooms, the combo is even more comforting. Garnish with shaved Parmesan and additional kosher salt and black pepper, if desired.
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the butter in the inner pot. Press SAUTÉ [Normal], and heat until melted, swirling to coat the bottom of the pot. Add the mushrooms and onions; cook uncovered, stirring often, until softened and lightly browned, about 5 minutes. Add the rice and garlic; cook uncovered, stirring often, until toasted and fragrant, about 2 minutes. Stir in the stock, salt, and pepper. Turn off the cooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the rice is almost tender, about 4 hours. Stir in the broccoli and milk. Lock the lid, ensuring that the Pressure Valve is turned to "Venting." Cook on SLOW COOK [Normal] until the broccoli and rice are tender, about 40 more minutes. Complete Step 2.