This makes a lively looking and tasty pilaf. Wild Rice and Cashew Pilaf: 4 Tbs. butter 1 c sliced mushrooms 1/2 small onion diced 1 1/2 c short grain rice (we're a fan of sushi rice) 1 c. brown/red rice 1/4 c long grain wild rice 1/2 c cashew pieces (more or less depending on taste) 3 c. hot water with mushroom bullion dissolved in it Saute butter, onions and mushrooms until onions softened. Add rice and toss to coat with butter, add cashews. Place mixture into rice cooker, add liquid (more or less depending on your cooker) and let it work its magic! This could be made on the stove top, just cover and simmer until all the liquid has been absorbed.