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Mushroom Wild Rice

SUBMITTED BY: Bob Malchow 

"'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, mouth-watering aromas have filled the house.'"
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RECIPE RATING:
This recipe has been rated 5 times with an average star rating of 4.8
Read Reviews (4)
PREP TIME  5 Min
COOK TIME  7 Hrs
READY IN  7 Hrs 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 1/4 cups water
  • 1 (10.5 ounce) can condensed beef consomme, undiluted
  • 1 (10.5 ounce) can condensed French onion soup, undiluted
  • 3 (4 ounce) cans mushroom stems and pieces, drained
  • 1/2 cup butter or margarine, melted
  • 1 cup uncooked brown rice
  • 1 cup uncooked wild rice

DIRECTIONS

  1. In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 7-8 hours or until rice is tender.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 16, 2007 by Lori 
This is a great mushroom casserole that my mother used to make - she baked in the oven at 350... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on dec. 12, 2008 by Karen 
I followed this recipe exactly and ran out of liquid about 4 hours into cooking. Luckily I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on jun. 15, 2009 by Missy 
This was a great recipe! I did make a few changes: First, I put the dish in the oven at 350 F... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 9, 2009 by April 
We really enjoyed this. It went great with the Halibut with Cream Sauce recipe also on this... MORE


 
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