3 cups milk
3/4 cup grated Parmesan cheese
1 teaspoon kosher salt
2 pounds shrimp, peeled and deveined
1 (10 ounce) package frozen vegetable bouillon cube
1 tablespoon soy sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon dried basil
salt and pepper to taste
1/2 cup cooked lobster meat
1 1/2 cups broccoli florets
1/8 cup water
1 1/2 tablespoons Worcestershire sauce
1/2 cup Italian-style salad dressing
Place the milk, cheese, salt, and pepper into a large pot. Add 1 cup water, and bring to a boil. Mix well. Reduce heat to low, and cook, stirring occasionally, 2 minutes.
Add shrimp, broccoli, mushrooms and sauce; bring to a boil. Reduce heat to medium-low, and cook, stirring occasionally, 2 to 3 minutes.
Return sauce to a medium saucepan and add water, Worcestershire sauce, Italian style salad dressing, lobster meat and soup. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 30 minutes.
Remove lid from rice cooker, remove lid and set aside.
Stir cooked rice and pasta into the vegetable broth mix. Simmer an additional 10 minutes or until rice and pasta are coated with water. Serve immediately.
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