Slow Cooker Mushroom Rice Pilaf
A few modifications to our Great Aunt Bernice’s mushroom rice pilaf recipe made this dish an always-requested favorite. Perfect for potlucks, barbecues and family get-togethers, it is sure to become a slow cooker favorite in your home as well.
—AMY WILLIAMS RIALTO, CA
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
1 cup medium grain rice
1/4 cup butter, cubed
6 green onions, chopped
2 garlic cloves, minced
1/2 pound sliced baby portobello mushrooms
2 cups warm water
4 teaspoons beef base
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.
NOTE Look for beef base near the broth and bouillon in your grocery.