Slow-Cooker Cheesy Rice with Broccoli

1. Heat the butter in a large nonstick skillet over medium-high. Add the mushrooms and onions, and cook, stirring often, until softened and lightly browned, about 5 minutes. Add the rice and garlic; cook, stirring often, until toasted and fragrant, about 2 minutes. Transfer the vegetable mixture to a 5- to 6-quart slow cooker. Add the stock, salt, and pepper, stirring to combine. Cover and cook on LOW until the rice is almost tender, 3 hours and 30 minutes to 4 hours. Stir in the broccoli and milk; cover and cook until the broccoli and rice are tender, about 40 more minutes.

2. Turn off the slow cooker; add the cheeses, stirring to combine. Cover and let stand until the cheese is melted, about 10 minutes. Garnish with the parsley, if desired.

Tips

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.