Burgundy and Wild Cremini Mushroom Pilaf

• 2 tablespoons olive oil
• 34 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 12 cups beef or 3 12 cups vegetable broth
• 1 teaspoon garlic powder
• 12 cup Burgundy wine (I used cranberry juice) or 12 cup other red wine (I used cranberry juice)
• 12 teaspoon salt
• 14 teaspoon pepper
• 4 tablespoons butter, melted

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.

olive oil, longgrain white rice, onion, wild cremini mushrooms, zucchini, beef, garlic, wine, salt, pepper, butter

Taken from www.food.com/recipe/burgundy-and-wild-cremini-mushroom-pilaf-251843 (may not work)