Ingredients
1 pound baby portobello mushrooms, chopped2 tablespoons olive oil2 packages (6 ounces each) long grain and wild rice mix1 carton (32 ounces) reduced-sodium beef broth1/2 cup water2 cups heavy whipping cream
Preparation
In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
