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

Mushroom Wild Rice Recipe

Publisher Photo
"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

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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