Ingredients (serves 4-6):

To Cook in the Rice Cooker:

• 2 cups (rice measuring cup) short or medium grain brown rice
• Water to fill to water level 2 for brown rice

To Prepare Separately:

• 2 Tbsp. olive oil
• 1/2 medium onion, minced
• 2 (14 oz.) canned artichoke hearts in water, drained and chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 lemon zest
• 2 Tbsp. fresh dill, chopped

Measure the rice accurately and place in the inner cooking pan. Rinse the rice once to remove any debris and drain. If using leftover rice, skip to step 3.

Add water by filling up to the water scale marked “2” for “Brown Rice”. Cook the rice using the “Brown Rice” setting. If your rice cooker does not have a brown rice setting, add 3 cups of water measured in the rice measuring cup.

When the rice cooker begins to count down to completion, heat a large frying pan over medium high, add olive oil and onion, and sauté until onion becomes soft, about 5 minutes.

Add artichokes and sauté for 3 more minutes.

Add cooked brown rice, salt, pepper, lemon zest and mix well until heated through.

Turn off the heat and mix in the dill.

Serve and enjoy for any meal of the day!