3/4 cup wild rice
1/2 cup long grain brown rice
1/2 pound portobello mushrooms
1 10 ounce can cream of mushroom soup
1 1/2 cups water
1/4 teaspoon pepper
Rinse wild rice and drain. Wipe mushrooms with a damp cloth, remove stems and cut into 1 inch slices. Combine all ingredients in 3 to 4 quart crockpot. Cover and cook on low for 6 to 7 hours or until rice and mushrooms are tender. 6 to 8 servings.
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