Print

Slow Cooker Mushroom Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A savory slow cooker mushroom rice made with tender long-grain rice, browned mushrooms, onion, garlic, herbs, butter, and flavorful broth. It makes an easy side dish for chicken, beef, pork, or vegetables.

Ingredients

  • 2 cups long-grain white rice
  • 16 ounces cremini or button mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter, divided
  • 3 ½ cups chicken broth or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped fresh parsley
  • ½ cup grated Parmesan cheese, optional

Instructions

  1. Rinse the rice under cool running water until the water is mostly clear, then drain thoroughly.
  2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes, until they begin to brown and release their moisture.
  3. Add the diced onion and cook for about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
  4. Lightly grease the inside of the slow cooker and add the rinsed rice.
  5. Spoon the mushroom, onion, and garlic mixture over the rice.
  6. Pour in the broth and Worcestershire sauce. Add the thyme, dried parsley, salt, black pepper, and remaining butter.
  7. Gently stir, cover, and cook on HIGH for 2 to 2 ½ hours. Begin checking around the 1½-hour mark and stop cooking once the rice is tender.
  8. When the rice has absorbed the liquid, turn off the slow cooker. If a small amount of liquid remains, let the rice rest covered for about 10 minutes.
  9. Fluff the mushroom rice gently with a fork.
  10. Stir in the fresh parsley and, if desired, grated Parmesan cheese before serving.

Notes

  • Long-grain white rice works best with the specified liquid amount and cooking time. Brown or wild rice will require adjustments.
  • Sautéing the mushrooms before slow cooking removes excess moisture and develops deeper savory flavor.
  • For creamy mushroom rice, stir in a little heavy cream, cream cheese, or grated Parmesan after cooking.
  • For spinach mushroom rice, stir fresh baby spinach into the hot rice and cover for several minutes until wilted.
  • Diced carrots or bell peppers can be added for extra vegetables, while quick-cooking peas are best added near the end.
  • For stronger mushroom flavor, combine cremini, shiitake, and button mushrooms or replace some of the broth with mushroom broth.
  • For a vegetarian version, use vegetable or mushroom broth and vegetarian Worcestershire sauce or soy sauce.
  • Slow cookers vary in temperature, so begin checking the rice early to prevent it from becoming mushy.
  • Refrigerate leftover rice promptly in an airtight container and use within 3 to 4 days.
  • Freeze cooled rice in portions for up to 1 to 2 months. Add a splash of broth or water when reheating to restore moisture.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-mushroom-rice-recipe/