Ingredients
1tablespoon unsalted butter2tablespoons minced celery2tablespoons minced shallot¾cup (Rice Cooker) long grain brown rice½cup (Rice Cooker) wehani rice¼cup (Rice Cooker) wild rice½teaspoon herbs de Provence¼cup (standard liquid measure) dry white vermouth or dry white wine11⁄8cups (standard liquid measure) chicken stock (low-sodium)11⁄8cups (standard liquid measure) water½cup dried cranberries2green onions, trimmed and chopped (include several inches of green part)1⁄3cup chopped toasted pistachios
Preparation
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.
