Mushroom Wild Rice Recipe
"This is one of my favorite recipes from my mother," writes Bob Malchow of Monon, Indiana. "With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house."—Bob Malchow, Monon, Indiana
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 cup butter melted
- 2-1/4 cups water
- 1 cup uncooked brown rice
- 1 cup uncooked wild rice
- 3 cans (4 ounces each) mushroom stems and pieces drained
- 1 can (10-1/2 ounces) condensed beef consomme undiluted
- 1 can (10-1/2 ounces) condensed french onion soup undiluted
- Carbohydrate 28.2054083333406 g
- Cholesterol 20.3354166925779 mg
- Fat 8.37352084310849 g
- Fiber 1.79199998219808 g
- Protein 4.22999583343577 g
- Saturated Fat 4.98773000619073 g
- Serving Size 1 1 -16 serving (47g)
- Sodium 56.5333334027513 mg
- Sugar 26.4134083511425 g
- Trans Fat 0.593604167350964 g
- Calories 202 calories
Directions In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 7-8 hours or until rice is tender. Yield: 12-16 servings. Originally published as Mushroom Wild Rice in Quick Cooking July/August 2000, p53 Nutritional Facts 1 serving (3/4 cup) equals 151 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 352 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
