Ingredients
1/2 cup butter, cubed2 cups uncooked long grain rice1/2 pound sliced fresh mushrooms8 green onions, chopped2 teaspoons dried oregano2 cans (10-1/2 ounces each) condensed beef broth, undiluted1-1/2 cups water
Preparation
In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.
