Slow Cooker Creamy Mushroom and Wild Rice (V + GF)
Gluten free, dairy free slow cooker creamy rice is easy to put together and a winner at the dinner table!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 1 cup wild rice
- 1 cup long grain brown rice
- 4 3/4 cups water
- 1 1/2 cups lite coconut milk , or 13.5 oz can
- 1 Tablespoon vegetable bouillon
- 1 Tablespoon gluten free all-purpose flour , or all-purpose flour
- 1 1/2 cups canned mushroom stems and pieces , drained
- 1/4 cup yellow onion , chopped
- 1 Tablespoon vegan butter , melted
- 1 Tablespoon white miso paste
- 1 teaspoon dried thyme , crushed
- 1 teaspoon dried rosemary , crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Spray your 4 1/2 quart crock pot with cooking spray (this will ensure your rice doesn't stick as it nears getting done)
- Rinse both wild rice and brown rice well in a colander with water.
- Combine your coconut milk with your vegetable base/bouillon and flour.
- Chop your onion and drain your mushroom stems and pieces.
- Combine all ingredients in your slow cooker, stirt to combine and set crockpot on low.
- After 4 hours, remove lid from crock pot, stir rice and check rice for tenderness.
- If rice is not tender and seems stiff, add another ½ - 1 cup of water and cook another 30 minutes up to 1 hour.
- Either serve immediately OR set crockpot to warm setting and stir occasionally / add small amount of water if starts to dry out if serving later.
- Store leftover rice in refrigerator for 3 - 5 days OR store in freezer safe container.
Notes
- You could use 2 cups wild rice blend.
I recommend the Better Than Bouillon Brand of Vegetable Stock. It has the most flavor!
Nutrition
Calories: 300kcal