I am always looking for a new recipe that makes my life easier. There is a double challenge because I have to make sure my husband will like it. You probably know just what I mean, there are the children too. Slow Cooker Mushrooms and Rice is one of those recipes that just about everybody loves. It is also versatile because it is a side dish and also a main entree. You can change out the portabello mushroom soup for another type of mushroom soup if you want a bit of a milder taste. Try this extremely simple recipe and keep it as a go to for those busy days.
1 bag (16 oz) long grain rice
1/2 cup vegan butter, melted
2 medium onions, chopped
1 box (32 oz) portabello soup (you can also use your favorite mushroom soup - if it is condensed make it at least 16 oz. of soup and the rest liquid - just add enough water or vegetable broth to make 32 ounces)
1 box (8 oz) sliced white mushrooms (button mushrooms)
2 teaspoons salt (it seems to need this much salt to balance the mushrooms - you can just add 1 teaspoon until after cooking and see if you want to add the other teaspoon)
1/4 teaspoon black pepper
Add to the slowcooker - rice, soup and water if you bought a condensed soup to make 32 ounce total liquid, onion, melted butter, salt and pepper.
Lay the sliced mushrooms on top of the ingredients in the crockpot. Push down lightly as shown in the photo below.
This helps keep all the rice under the liquid and allows the mushrooms to cook at a bit of a slower pace.
Cook on low 6 to 8 hours on medium or 3 hours on high.
Uncover and fluff to incorporate the mushrooms.
Please follow any of the directions defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Take out of freezer and put in the refrigerator at least 6 to 8 hours before heating (or the day before). Heat in the microwave for about 3 minutes. Stir halfway through. Check for temperature.