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Mushroom Wild Rice Recipe
Mushroom Wild Rice Recipe photo by Taste of Home

Mushroom Wild Rice Recipe

Read Reviews (4)
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"This is one of my favorite recipes from my mother," writes Bob Malchow of Monon, Indiana. "With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house."—Bob Malchow, Monon, Indiana
TOTAL TIME: Prep: 5 min. Cook: 7 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 5 min. Cook: 7 hours
MAKES: 12-16 servings

Ingredients

  • 2-1/4 cups water
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
  • 3 cans (4 ounces each) mushroom stems and pieces, drained
  • 1/2 cup butter, melted
  • 1 cup uncooked brown rice
  • 1 cup uncooked wild rice

Nutritional Facts

1 serving (3/4 cup) equals 151 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 352 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until rice is tender. Yield: 12-16 servings.
Originally published as Mushroom Wild Rice in Quick Cooking July/August 2000, p53

Nutritional Facts

1 serving (3/4 cup) equals 151 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 352 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Mushroom Wild Rice(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 27, 2013

Bought some beautiful wild rice while in Minnesota. Wanted something earthy and authentic tasting as a side dish. This takes 2 minutes to put together, nice enough for company. Wow, delicious flavor..I always have the ingredients on hand. We love it.

MY REVIEW
Reviewed Nov. 21, 2010

Did not care for. I would rather have just plain brown rice or plain wild rice.

MY REVIEW
Reviewed Oct. 3, 2010

I've made this a couple of times and the whole family loves it. It smells so good while cooking it is hard to wait to eat it. It makes a lot. I'm going to try stuffing chicken breasts with the left overs.

MY REVIEW
Reviewed Nov. 29, 2009

This was an excellent dish. I used a 6-qt crockpot, so doubled the recipe, and it was great! I will definitely make this again. I was thinking that I might try adding some pre-cooked sausage to it the next time. Don't be afraid to make this one!

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