Burgundy and Wild Cremini Mushroom Pilaf

Again from my wonderful little crock-pot cookbook! Wonderful with grilled steak and a side salad. Lovely is a pretty dish. I liked this better with long grain and wild rice. It is a mild flavored rice.

• Ready In: 8 hrs 15 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 3⁄4 cup long-grain white rice, converted (I used long grain and wild rice)
• 1  medium onion, chopped
• 2  cups  wild cremini mushrooms, sliced
• 1  medium zucchini, sliced thin
• 3 1⁄2 cups beef or 3 1⁄2 cups vegetable broth
• 1  teaspoon garlic powder
• 1⁄2 cup Burgundy wine (I used cranberry juice) or 1⁄2 cup  other red wine (I used cranberry juice)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 4  tablespoons butter, melted

Directions

1. Heat oil in skillet over medium heat until hot.
2. Add rice, onion, mushrooms, and zucchini.
3. Cook and stir 4 to 5 minutes until rice is slightly browned and onions are soft.
4. Transfer to crock-pot or slow cooker.
5. Add broth, wine, salt, and pepper.
6. Drizzle melted butter over all.
7. Stir once.
8. I you use too much rice the dish will get very sticky and dry.
9. May try minute converted.
10. Cover and cook on low 6 to 8 hours.