Ingredients
1 cup medium grain rice1/4 cup butter6 green onions, chopped2 garlic cloves, minced1/2 pound sliced baby portobello mushrooms2 cups warm water4 teaspoons beef baseThinly sliced green onions, optional
Preparation
In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.
Transfer to a 1-1/2-qt. slow cooker. In a small bowl, whisk water and beef base; pour over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.
