For his work's pot luck. Feeling very Minnesotan: both wild rice and slow cooker. And I must admit, I've always wanted to try this long grained rice; it's so beautiful, all needle-y in the bag.
- 2 onions, finely chopped
- 3 celery, thinly sliced
- 2 (6 ounce) packages dry instant long grain and wild rice mix
- 2 1/2 cups water
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup butter
- 1/2 pound processed American cheese
- 1/2 cup sliced fresh mushrooms
In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms. Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.