How to make it

  • In a 4 1/2 to 5-quart slow cooker, stir together rice, onion, and olive oil until thoroughly combined, making sure rice is well coated. Add chicken broth and wine.
  • Cover and cook on HIGH heat setting for 2 hours. Stir in arugula until wilted.
  • Fold in figs and 3/4 cup blue cheese. Add cream, if needed, to make desired consistency. Season with salt and pepper.
  • Serve with additional blue cheese (optional)

Reviews & Comments 1

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    " It was good "
    luisascatering ate it and said...
    sounds so good except I'd use fresh shallots, not frozen onions!
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