BLUEBERRY AND CRANBERRY BROWN AND WILD RICE

1 1/3 cups brown rice
3/4 cup wild rice
1 tablespoon white miso
3/4 cup dried cranberries
1 cup fresh blueberries or frozen blueberries
2 tablespoons maple syrup

Cook brown and wild rice along with miso and cranberries in about 2 cups water until tender, about 25 minutes. Remove from heat and let stand, covered, for 20 minutes.

Gently stir in blueberries and syrup. Serve warm or cool.

Note:
This works well in a rice cooker or heavy pot with tight-fitting lid.

VARIATIONS:
For an al dente crunch, bring rice to a boil, cover, reduce heat and simmer. Remove from heat and let stand, covered. For a creamier texture, experiment by adding 1/4 to 1/3 cup water until you achieve the texture your family most enjoys.

Servings: 8
Source: SuperFoods HealthStyle. Proven Strategies for Lifelong Health by Steven G. Pratt and Kathy Matthews