Ingredients
1cup (Rice Cooker) wheat berries (not cracked wheat or bulgur) boiling water2teaspoons unsalted butter 2teaspoons extra virgin olive oil6tablespoons finely chopped onion or shallot¼cup finely chopped carrot1½cups (Rice Cooker) long grain brown rice½cup (Rice Cooker) wild rice teaspoon marjoram3cups (standard liquid measure) low-sodium chicken stock2¼cups (standard liquid measure) water1teaspoon kosher salt1½cups frozen baby peas, thawed1cup chopped red bell pepper4green onions, trimmed (include 2-3 inches of green), chopped1teaspoon freshly ground pepper
Preparation
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.
