The Wild Side of Rice

     In our house, we love rice. It goes with just about anything, can be cooked about a billion different ways, and is great plain. In the past, we found Jasmine rice and decided that its taste was superior to other types of rice. Recently, we have been trying other types of rice that weren't so processed and had natural health benefits. While shopping at an Asian market, we stumbled upon Vivo's Rice blend. It is a combination of Red, Black, and Brown rices with wheat and oats. We weren't quite sure what to do with it, so we decided to experiment (we wouldn't be us if we didn't!). After coming up with this recipe, we went to a popular Thai restaurant and found it on the menu as "black and white" rice. It was nice, I just prefer it this way.
     This dish tastes just how I imagine a risotto would (I have never tried risotto since every recipe I have come across has milk of some kind in it). It has a light nutty flavour and a creamy mouth feel (a luxury to those of us who have had to do without milk,products).

3 cups Vivo Rice
5 cups chicken stock (we used water and chicken bouillon granules)
2 cups mushrooms, sliced (we used crimini and baby bellas)
rice cooker

All you have to do is load all ingredients into the rice cooker, putting in the mushrooms last. 25- 30 minutes later its YUM time! Please note, Yes this rice looks purple in the picture. Yes it really does cook up purple. My (Melissa's) kids thought it was pretty cool to eat something purple as they believe there is a grave shortage on purple edibles. Enjoy!