RISOTTO

1/2 cup raw brown rice 1 1/4 cups veggie chik'n style broth (or water with bouillon cube or powder) 1/2 cup mushrooms (any kind), diced 2 - 3 artichoke hearts (canned in water), drained & chopped 1/2 tsp. garlic, minced 2 tbsp. onion, minced 2 tbsp. red or green pepper, minced 2 tbsp. fresh parsley, finely chopped (or use 1 tsp. dried) salt & pepper, to taste Rinse rice, drain and then put all the ingredients into rice cooker, stir, cover and cook for 45 minutes (or according to your rice cooker's directions).  Turn off rice cooker and let stand for 15 minutes, covered.  Fluff with fork and serve. Makes 2 - 3 servings NOTE:  This recipe is for a small rice cooker (holds about 1 cup raw rice with 2 1/2 cups water), you may want to follow the directions for making brown rice in your own rice cooker and just add the rest of the ingredients in with the water or broth.

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