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.
Yields
Makes 8 cups (16 servings)
Ingredients
1cup (Rice Cooker) wheat berries (not cracked wheat or bulgur) boiling water
2teaspoons unsalted butter
2teaspoons extra virgin olive oil
6tablespoons finely chopped onion or shallot
¼cup finely chopped carrot
1½cups (Rice Cooker) long grain brown rice
½cup (Rice Cooker) wild rice teaspoon marjoram
3cups (standard liquid measure) low-sodium chicken stock
2¼cups (standard liquid measure) water
1teaspoon kosher salt
1½cups frozen baby peas, thawed
1cup chopped red bell pepper
4green onions, trimmed (include 2-3 inches of green), chopped
1teaspoon freshly ground pepper
Nutritional information
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
Instructions
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.