Slow-Cooker Mushroom Rice Pilaf
A few modifications to our dear Great Aunt Bernice's easy mushroom rice pilaf recipe have made this an always-requested dish for potlucks, barbecues and family get-togethers. It'll become a slow cooker favorite in your household, too!—Amy Williams, Rialto, California
- 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
- Thinly sliced green onions, optional
- 1. In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.
- 2. 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. If desired, add sliced green onions.
2/3 cup: 210 calories, 8g fat (5g saturated fat), 20mg cholesterol, 512mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 fat.
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