Ingredients

The following ingredients have 7 Servings
  • 16 ounces rice (- long grain)
  • 1/2 cup dairy free butter (- melted)
  • 1 cup onion (- chopped)
  • 32 ounces portabello mushroom soup
  • 8 ounces mushrooms (- sliced)
  • 2 teaspoons sea salt
  • 1/4 teaspoon black pepper

Instruction

  • Add to the slow cooker - rice, soup and water if you bought a condensed soup to make 32 ounce total liquid, onion, melted butter, salt and pepper.
  • Mix well.
  • Lay the sliced mushrooms on top of the ingredients in the crockpot. Push down lightly.
  • This 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.