- 1 cup medium grain rice
- 1/4 cup butter
- 6 green onions, chopped
- 2 garlic cloves, minced
- 1/2 pound sliced baby portobello mushrooms
- 2 cups warm water
- 4 teaspoons beef base
- In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.
- Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. Yield: 6 servings.
Originally published as Slow Cooker Mushroom Rice Pilaf in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p72
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