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Rice with Mushrooms and Onions
1 C converted rice
2 C water
2 t salt
3 T butter
1/2 C fresh mushrooms, cleaned and coarsely chopped
1 large onion, peeled, and finely minced
Place all ingredients except onion and mushroom and half the butter into the slow cooker, cover, cook on low 6-8 hours.
Before serving; In a large skillet, melt remaining butter and over medium heat, sauté the onion until it is translucent. Add the mushrooms and sauté until the moisture is gone, for 3-4 minutes. Add the rice and mix well with the onions and mushrooms. Serve hot. 2-4 servings.
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