Burgundy and Wild Cremini Mushroom Pilaf |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Again from my wonderful little crock-pot cookbook! Wonderful with grilled steak and a side salad. Lovely is a pretty dish. I liked this better with long grain and wild rice. It is a mild flavored rice. Ingredients:
2 tablespoons olive oil |
3/4 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 1/2 cups beef or 3 1/2 cups vegetable broth |
1 teaspoon garlic powder |
1/2 cup burgundy wine (i used cranberry juice) or 1/2 cup other red wine (i used cranberry juice) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 tablespoons butter, melted |
Directions:
1. Heat oil in skillet over medium heat until hot.
2. Add rice, onion, mushrooms, and zucchini.
3. Cook and stir 4 to 5 minutes until rice is slightly browned and onions are soft.
4. Transfer to crock-pot or slow cooker.
5. Add broth, wine, salt, and pepper.
6. Drizzle melted butter over all.
7. Stir once.
8. I you use too much rice the dish will get very sticky and dry.
9. May try minute converted.
10. Cover and cook on low 6 to 8 hours.
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