WILD****Rice Cooker Wheat Berry and Wild Rice Pilaf

By Unblond1

This was very good and tasted much like my oven-baked wild rice casserole - note the tweaks, however

Ingredients

• 3 servings
• 1/4 cup wheat berries
• 1/4 cup wild rice
• 1 cup + 2 tablespoons chicken broth - this was too much, with the wine - reduce by 4 tablespoons and see how that turns out
• 1 tablespoon EVOO
• 1 tablespoon unsalted butter
• 1/4 cup minced onion
• 1 leek, thinly sliced (my addition)
• 1/4 cup minced celery (my addition)
• 1 clove garlic, minced (my addition)
• 4-6 oz. cremini mushrooms, thinly sliced
• 1 tsp. minced fresh thyme (my addition)
• 1 tsp. minced fresh rosemary (my addition)
• salt and freshly ground black pepper, to taste
• 1/4 cup dry white wine OR
• 1/2 tbsp. white wine worchestershire (if you have it)

Details

Servings 3

Preparation

Step 1

* Put the wheat berries in a dry skillet over medium-high heat and toast, stirring constantly, until the grains pop and deepen in colour, about 4 minutes. Add to the rice cooker bowl with the wild rice. Cover with water and soak for an hour or two, then drain and proceed with the recipe. (The first time I made this, both the rice and the berries were a little on the underdone side, so try this fix)

* Heat the EVOO and butter in a skillet over medium-high heat and cook the vegetables, stirring, until very brown, about 15 minutes. Stir in the garlic and cook a minute longer. Add the minced herbs and season to taste with salt and pepper. Deglaze the pan with the white wine (if you don't have the worchestershire) and add the contents to the rice cooker.

* Add the broth to the rice cooker bowl and stir well then set for brown rice cycle - 1 hour, 20 minutes to 1 hour, 40 minutes.

* When the machine switches to keep warm, let the pilaf steam for 10 to 15 minutes then fluff and serve. Can stay on keep warm for up to one hour.