Ingredients
2tablespoons unsalted butter¼cup minced celery¼cup minced shallot1½cups (Rice Cooker) long grain brown rice1cup (Rice Cooker) wehani rice½cup (Rice Cooker) wild rice1teaspoon herbs de Provence1⁄3cup (standard liquid measure) dry white vermouth or dry white wine2¼cups (standard liquid measure) chickenstock (low-sodium)2¼cups (standard liquid measure) water1cup dried cranberries4green onions, trimmed and chopped (include several inches of green)2⁄3cup 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 45 to 50 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.
