How To Make Slow Cooker Mushroom Rice
This slow cooker mushroom rice recipe is perfectly deliciously buttery with added caramelized onions and thyme on top, best for either lunch or dinner.
- 1lbcremini mushrooms,sliced
- 1yellow onion,diced
- ½tspkosher salt
- ¼tspcoarse ground pepper
- ½tspdried thyme,or 1 tsp fresh thyme
- 4cupsvegetable broth,or beef broth
In a heavy-bottomed pot, add 2 tablespoons of butter and the mushrooms.
Cook on medium-high for 3 to 5 minutes or until it starts to caramelize.
Stir and cook for an additional 3 minutes.
Remove the mushrooms and transfer them into the slow cooker.
Add in the onions, salt, pepper, and thyme along with the last tablespoon of butter.
Cook on medium for 3 to 5 minutes, or until they start to turn golden brown.
Add in the garlic, stir, and cook for 1 minute.
Scrape the onion garlic mixture into the slow cooker.
Add in the rice and broth.
Cook on High for 2 hours.
- Calories: 235.01kcal
- Fat: 4.73g
- Saturated Fat: 2.84g
- Trans Fat: 0.17g
- Monounsaturated Fat: 1.24g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 43.10g
- Fiber: 0.72g
- Sugar: 1.71g
- Protein: 4.95g
- Cholesterol: 11.45mg
- Sodium: 140.83mg
- Calcium: 26.90mg
- Potassium: 330.34mg
- Iron: 0.78mg
- Vitamin A: 40.51µg
- Vitamin C: 1.74mg
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