Autumn Harvest Risotto

Ingredients

Serves 4 to 6.

• 1/2 teaspoon sage
• 1/2 teaspoon turmeric
• 1 teaspoon cinnamon
• 2 rice cooker cups brown basmati rice
• 1/2 cup dried cranberries
• 2 carrots, medium sliced
• 1 onion, medium sliced
• 1/2 cup olive oil
• Dandelion greens or fresh spinach
• 2 stalks celery, chopped
• 1 bell pepper or sweet peppers
• Salt to taste (1 teaspoon?)
• 1/2 to 1 cup walnuts or pecans
• 2 cloves garlic, chopped fine

Method

1. Combine the sage, turmeric, cinnamon, dried cranberries, and rice in the rice cooker. Stir. Add water and a tablespoon of olive oil, then cook according to the rice cooker's instructions.
2. Chop and saute the remaining ingredients in olive oil and water. Keep the mixture covered in water until the onions are close to clear, then let the water cook off.
3. Once the rice cooker is finished, combine everything in a mixing bowl and serve. Or, if you sauteed in a wok, combine everything there instead.

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