Mushroom Wild Rice
Total TimePrep: 5 min. Cook: 7 hours
- 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
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours or until rice is tender.
Nutrition Facts3/4 cup: 151 calories, 7g fat (4g saturated fat), 17mg cholesterol, 352mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.
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Feb 5, 2018
Bought some beautiful wild rice while in Minnesota. Wanted something earthy and authentic tasting as a side dish that I don't have to tend. This takes 2 minutes to put together, nice enough for company . Delicious beefy flavor, I always use beef broth instead of water & add an extra can of mushrooms. I am going to add cooked sausage or ground beef to make a complete meal at some point. I give it a good shot of pepper before serving, personal preference. One of our favorites.
Dec 18, 2017
Been making this for years, its been a potluck favorite at work, only we always called it "dirty rice". I always halve the butter.
Dec 16, 2017
Substituted an Onion Soup mix as condensed french onion soup was not an option. Made for a potluck. Was very popular and tasted great.
Oct 5, 2015
Kind of bland in my opinion. I did keep the leftovers and will probably add some soy sauce to give it a little more flavor. Smelled wonderful cooking!
Nov 21, 2010
Did not care for. I would rather have just plain brown rice or plain wild rice.
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.
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!