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Dump and Go Mushrooms and Rice

By: Ginny from Vegan in the Freezer
Dump and Go Mushrooms and Rice
Dump and Go Mushrooms and Rice
This image courtesy of veganinthefreezer.com

Dump and Go Mushrooms and Rice is the perfect thing to make for dinner when you don't want to spend all day in the kitchen. This vegan slow cooker recipe allows you to put five ingredients in the slow cooker and walk away. Simply combine rice, store-bought mushroom soup, mushrooms, and onions. This hearty rice dish can cook in as little as three hours. This slow cooker rice recipe is also convenient because it can be frozen and eaten at a later date.

Serves6

Preparation Time10 min

Slow Cooker Time HIGH3 hr

Slow Cooker Time LOW8 hr

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What exactly is dairy free butter and is there a reason why we need to use that for this recipe? Oh, I am guessing that means margarine. I don't think I would do that. I love the taste of real butter. To me, this is a very simple weeknight dish to make when I am too busy for anything else. I would really like to have some grilled chicken with it, though.

I made this using "riced" cauliflower. I cooked it on high and added half in the beginning and half of the cauliflower the last 1.5 hours. It really was good and it was my first experience cooking with riced cauliflower. I was very surprised at how versatile it really is. I can't wait to make other recipes with riced cauliflower instead of rice soon! Even the kids didn't know the difference.

I have tried making rice in the slow cooker (using long grain rice) and I find that cooking it for 3 or 4 hours makes it too soft and mushy. i find reducing the cooking time and some of the fluids improves the texture of the rice. I wonder if bulgur or quinoa could be substituted?

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