Creamy Slow Cooker Beef Mushroom Rice
Instant rice layered with baby bella mushrooms and beef broth, topped with Parmesan, then slow-cooked until creamy and golden. A true set-it-and-forget-it side dish finished with a pat of butter.
Equipment
- 1 | Slow cooker | 4- to 6-quart
- 1 | Can opener |
- 1 | Measuring cups |
- 1 | Spoon or spatula | for serving
Ingredients
- 2 | cups | instant rice |
- 16 | oz | baby bella mushrooms | sliced
- 3 | cups | beef broth | about 2 cans
- 1 | cup | shredded Parmesan cheese |
- 2 | tbsp | butter |
- 1 | tsp | salt | or to taste
- 0.5 | tsp | black pepper | or to taste
Instructions
- Lightly grease or line a 4- to 6-quart slow cooker.
- Pour instant rice evenly into the bottom.
- Layer sliced baby bella mushrooms over the rice.
- Pour beef broth over the mushrooms and rice.
- Season lightly with salt and pepper.
- Sprinkle shredded Parmesan evenly on top.
- Cover and cook on low for 2 to 3 hours.
- Add butter on top, let it melt, then stir gently and serve.
- Tip: Do not lift the lid during cooking to keep the steam inside.
Notes
Store leftovers in the refrigerator for up to 3 days.
Reheat with a splash of broth to restore creaminess.
Chicken broth can replace beef broth for a lighter flavor.
Add cooked shredded beef for a heartier main dish.
Reheat with a splash of broth to restore creaminess.
Chicken broth can replace beef broth for a lighter flavor.
Add cooked shredded beef for a heartier main dish.