Ingredients
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¾ cup wild Rice
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½ cup long-cooking Brown Rice
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½ pound Portabella Mushrooms
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1 (10.75-ounce) can Cream
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1½ cups Water
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⅛ teaspoon freshly ground Black Pepper
Directions
If freezable slow cooker recipes aren’t easy enough, Easy Rice Pilaf uses a can of cream of mushroom soup to bring big flavor with none of the work. Brighten things up with a sprinkling of fresh parsley before serving with any of your favorite mains.
Steps
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1
Done
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Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. |
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2
Done
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Serving DayAllow the mixture to thaw overnight in the refrigerator. On serving day, pour it into the slow cooker, cover it, and cook on low for 6–7 hours. |
