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Categories:
olive oil long grain white rice onion wild cremini mushrooms zucchini beef garlic wine salt pepper butter
Viewed: 48 - Published at: a year agoIngredients
- 2 tablespoons olive oil
- 34 cup long-grain white rice, converted (I used long grain and wild rice)
- 1 medium onion, chopped
- 2 cups wild cremini mushrooms, sliced
- 1 medium zucchini, sliced thin
- 3 12 cups beef or 3 12 cups vegetable broth
- 1 teaspoon garlic powder
- 12 cup Burgundy wine (I used cranberry juice) or 12 cup other red wine (I used cranberry juice)
- 12 teaspoon salt
- 14 teaspoon pepper
- 4 tablespoons butter, melted
Method
- Heat oil in skillet over medium heat until hot.
- Add rice, onion, mushrooms, and zucchini.
- Cook and stir 4 to 5 minutes until rice is slightly browned and onions are soft.
- Transfer to crock-pot or slow cooker.
- Add broth, wine, salt, and pepper.
- Drizzle melted butter over all.
- Stir once.
- I you use too much rice the dish will get very sticky and dry.
- May try minute converted.
- Cover and cook on low 6 to 8 hours.
