Brown, Wehani and Wild Rice Pilaf - 4 Servings

Makes 2 cups (4 servings)

1tablespoon unsalted butter 2tablespoons minced celery 2tablespoons minced shallot ¾cup (Rice Cooker) long grain brown rice ½cup (Rice Cooker) wehani rice ¼cup (Rice Cooker) wild rice ½teaspoon herbs de Provence ¼cup (standard liquid measure) dry white vermouth or dry white wine 11⁄8cups (standard liquid measure) chicken stock (low-sodium) 11⁄8cups (standard liquid measure) water ½cup dried cranberries 2green onions, trimmed and chopped (include several inches of green part) 1⁄3cup chopped toasted pistachios

Nutritional information per serving: Calories 134 (18% from fat) • carb. 23g • pro. 4g • fat 3g • sat. fat 1g • chol. 5mg • sod. 264mg • calc. 16mg • fiber 2g

Place cooking bowl in Cuisinart® Rice Cooker/Steamer. Place butter in bowl. Cover and turn on; cook 2 minutes. Add celery and shallot to melted butter; stir with rice paddle. Cover; cook 2 minutes. Add three rices and herbs de Provence; stir to coat with butter, using rice paddle. Add wine; stir. Cover and cook 3 minutes. Add chicken stock and water; stir. Cover; turn on and cook until liquid is absorbed, about 39 minutes – unit will then switch to Warm. Sprinkle the dried cranberries and chopped green onions on top of the rice. Cover and let stand 5 minutes. Stir in half the chopped toasted pistachios. Transfer to a warmed serving bowl and top with remaining pistachios. Serve immediately.