Ingredients
½cup (Rice Cooker) wheat berries* (not cracked wheat or bulgur) boiling water1teaspoon unsalted butter1teaspoon extra virgin olive oil3tablespoons finely chopped onion or shallot2tablespoons finely chopped carrot¾cup (Rice Cooker) long grain brown rice¼cup (Rice Cooker) wild rice½teaspoon marjoram2cups (standard liquid measure) low-sodium chicken stock1½cups (standard liquid measure) water½teaspoon kosher salt¾cup frozen baby peas, thawed½cup chopped red bell pepper2green onions, trimmed (include 2-3 inches of green part), chopped½teaspoon 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 45 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.
