Slow Cooker Mushrooms and Rice

Slow Cooker Mushrooms and Rice is one of those recipes that everybody loves. It is also versatile as it is a side dish and a main entree.

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.

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Slow Cooker Mushrooms and Rice

low Cooker Mushrooms and Rice is one of those recipes that everybody loves

Course Side Dish

Recipe Type Slow Cooker

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 6 servigs

Calories 436 kcal

Author Ginny McMeans

Ingredients

• 16 ounces long grain rice
• 1/2 cup dairy free butter melted
• 1 cup onion chopped
• 32 ounces portabello mushroom soup it comes in a box, 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
• 8 ounces mushrooms sliced
• 2 teaspoons sea salt t, 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

Instructions

1. Add to the slow cooker - rice, soup and water if you bought a condensed soup to make 32 ounce total liquid, onion, melted butter, salt and pepper.
2. Mix well.
3. Lay the sliced mushrooms on top of the ingredients in the crockpot. Push down lightly.
4. This helps keep all the rice under the liquid and allows the mushrooms to cook at a bit of a slower pace.
5. Cook on low 6 to 8 hours on medium or 3 hours on high.
6. Uncover and fluff to incorporate the mushrooms.
7. All done.

Recipe Notes

IF FREEZING:

Please follow any of the directions defined in my article  How to Prepare 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.

Nutrition Facts

Slow Cooker Mushrooms and Rice

Amount Per Serving (1 Cup)

Calories 436 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 3g 15%

Cholesterol 0mg 0%

Sodium 910mg 38%

Potassium 246mg 7%

Total Carbohydrates 64g 21%

Dietary Fiber 1g 4%

Sugars 1g

Protein 6g 12%

Vitamin A 0%

Vitamin C 3.4%

Calcium 2.7%

Iron 4.7%

* Percent Daily Values are based on a 2000 calorie diet.