Slow Cooker Mushrooms and Rice Recipe

Name: Slow Cooker Mushrooms and Rice Recipe
Ingredients: 1 bag (16 oz) long grain rice; 1/2 cup vegan butter, melted; 2 medium onions, chopped; 1 box (32 oz) of portabello soup (you can also use your favorite mushroom soup just add enough water or vegetable broth to make 32 ounces); 1 box (8 oz) sliced white mushrooms (button mushrooms); 2 teaspoons salt (it seems to need this much salt to balance the mushrooms - you can just add 1 teaspoon until after cooking and see if you want to add the other teaspoon); 1/4 teaspoon black pepperThis helps keep all the rice under the liquid and allows the mushrooms to cook at a bit of a slower pace.; Cook on low 6 to 8 hours on medium or 3 hours on high.; Uncover and fluff to incorporate the mushrooms.; All done.; IF FREEZING:

Slow Cooker Mushrooms and Rice Recipe was pinched from <a href="http://veganinthefreezer.com/2013/08/21/slow-cooker-mushrooms-and-rice/" target="_blank">veganinthefreezer.com.</a>

INGREDIENTS

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1 bag (16 oz) long grain rice

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1/2 cup vegan butter, melted

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2 medium onions, chopped

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1 box (32 oz) of portabello soup (you can also use your favorite mushroom soup just add enough water or vegetable broth to make 32 ounces)

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1 box (8 oz) sliced white mushrooms (button mushrooms)

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2 teaspoons salt (it seems to need this much salt to balance the mushrooms - you can just add 1 teaspoon until after cooking and see if you want to add the other teaspoon)

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1/4 teaspoon black pepperThis helps keep all the rice under the liquid and allows the mushrooms to cook at a bit of a slower pace.

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Cook on low 6 to 8 hours on medium or 3 hours on high.

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Uncover and fluff to incorporate the mushrooms.

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All done.

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IF FREEZING:

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