Prep Time: 15 minutes
Cook Time: 2 hours
Makes 6 servings
1/2 cup (1/2 ounce) dried porcini mushrooms
1 cup boiling water
1 tablespoon butter
11/4 pounds boneless, skinless chicken breasts, cut into thin strips
3 cups sliced cremini mushrooms
2 ribs celery, chopped
1 cup chopped onion
11/2 cups Arborio rice
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
4 cups reduced-sodium chicken broth
3/4 cup crumbled feta cheese
1. Coat a 4- to 6-quart slow cooker with cooking spray. Place the porcini mushrooms in a small heatproof bowl and cover the boiling water. Set aside.
2. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes, or until browned. Transfer to the slow cooker.
3. Reserving the liquid, drain the porcini mushrooms and chop.
4. Add the porcinis, creminis, celery, onion, rice, rosemary, and pepper to the cooker, and stir to blend well. Add the reserved mushroom soaking liquid and the broth.
5. Cover and cook on high for 2 hours, stirring every 30 minutes, or until the rice is tender. Stir in the cheese.
Per serving: 418 calories, 32 g protein, 52 g carbohydrates, 9 g fat, 4.5 g saturated fat, 3 g fiber, 603 mg sodium