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Confetti Pilaf - 16 Servings
This mixture of wheat berries and brown and wild rices is finished off with green peas and chopped red bell pepper – the look is wonderfully full of color, and the pilaf is perfect with grilled chicken or fish.
Recommended Servings
Makes 8 cups (16 servings)
1 cup (Rice Cooker) wheat berries (not cracked wheat or bulgur) boiling water
2 teaspoons unsalted butter
2 teaspoons extra virgin olive oil
6 tablespoons finely chopped onion or shallot
¼ cup finely chopped carrot
1½ cups (Rice Cooker) long grain brown rice
½ cup (Rice Cooker) wild rice teaspoon marjoram
3 cups (standard liquid measure) low-sodium chicken stock
2¼ cups (standard liquid measure) water
1 teaspoon kosher salt
1½ cups frozen baby peas, thawed
1 cup chopped red bell pepper
4 green onions, trimmed (include 2-3 inches of green), chopped
1 teaspoon freshly ground pepper
Place the wheat berries in a heatproof bowl and cover with 2 inches of boiling water. Let stand 1 hour to soften. Drain. Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the butter and olive oil in the bowl; cover and turn on. Heat for 1 minute. Add chopped onion and carrot; stir, cover, and cook 2 minutes. Add drained wheat berries, brown rice, wild rice, and marjoram; stir to coat. Cover; cook 2 minutes. Add chicken stock, water and salt; stir. Cover and cook until liquid is absorbed and Rice Cooker switches to Warm, about 50 minutes. When Rice Cooker switches to Warm, add the thawed peas, chopped red pepper and green onions. Cover and let stand 5 minutes. Add ground pepper; toss gently to combine. Transfer to a warm bowl to serve. Serve hot.

Servings: Makes 8 cups (16 servings)

Nutritional information per serving

Nutritional information per serving: Calories 108 (16% from fat) • carb. 19g • pro. 3g • fat 2g • sat. fat 0g • chol. 1mg • sod. 197mg • calc. 13mg • fiber 3g

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