Submitted by: JulieNewland | Source: My take on a recipe found in a Rice Cooker cookbook
|2 cups||Penne Pasta|
|2 cups||Chicken Stock|
|½||Finely Chopped Onion|
|2 cloves||Garlic, minced|
|½ pkg||Fresh Mushrooms, sliced in half, or three times|
|Amounts To Your Liking:|
|Kalamata Olives, cut in half|
|Sun Dried Tomatoes, diced fine|
|½ cup||Pesto, homemade or storebought|
|Drained, rough chopped artichoke|
|Fresh Parmesan, for topping before serving|
Put pasta, stock, onion, mushrooms, and garlic in your rice cooker and give it all a stir. Push Cook, and once it kicks over to Keep Warm, open it up and stir again so the pasta does not stick to the bottom.
Stir in the other ingredients (except Parmesan) and put lid back on for a moment so it's all warmed through.
Serve with parmesan cheese sprinkled on top.