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Title: Confetti Pilaf

1/3 C wheat berries
0 - boiling water
1 t margarine
1 t olive oil
3 T shallot, finely chopped
2 T carrot, finely chopped
1/2 C long grain brown rice
1/4 C wild rice
1/2 t dried marjoram
2 C vegetable stock
1 1/2 C water
1/2 t salt
3/4 C frozen baby peas
1/2 C red bell pepper, chopped
0 - salt and pepper

Place the wheat berries in a heatproof bowl and cover with 2 inches of boiling water. let stand one hour to soften. Drain.

Place the margarine and olive oil in the rice cooker; cover and turn on. Heat for 1 minute.

Add chopped shallot and carrot; stir, cover, and cook 2 minutes.

Add drained wheat berries, brown rice, wild rice, and marjoram; stir to coat.

Add vegetable stock, water, and salt; cover and let cook until rice cooker switches to "warm."

Add the thawed peas and red pepper. Cover and let stand for 5 minutes. Salt and pepper to taste.

From Cuisinart Rice Cooker booklet
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Title: Festive Wild Rice

4 1/2 C water
1 1/2 C wild rice
1/3 C dates, chopped
1 1/2 T currants
1 1/2 t salt
3/4 t curry powder
3/4 t onion powder
2/3 C pecans, coarsely chopped and toasted

Combine the water, wild rice, dates, currants, salt, curry powder, and onion powder in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to medium-low and cook for 45 minutes, or until the rice is tender and all the water is absorbed.

Stir in the toasted pecans and serve.

From Nut Gourmet
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