Slow Cooker Mushrooms and Rice 600
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5 from 4 votes

Healthy Slow Cooker Mushrooms and Rice

Healthy Slow Cooker Mushrooms and Rice is one of those recipes that everybody loves
Course Side Dish
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings
Calories 436kcal
Author Ginny McMeans

Ingredients

  • 16 ounces rice - long grain
  • 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 - 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

  • 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.
  • Mix well.
  • Lay the sliced mushrooms on top of the ingredients in the crockpot. Push down lightly.
  • 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.
  • All done.

Nutrition

Serving: 1Cup | Calories: 436kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 910mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2.8mg | Calcium: 27mg | Iron: 0.8mg