4 cups (the cup that comes with the rice cooker) of rice mix (white, brown and wild rice)
7  regular cups chicken stock
1/4 – 1/2 C olive oil
6 large cloves garlic, minced
3 large ribs of celery, chopped
1 large onion, chopped
10 large dried shiitake mushrooms, soaked to rehydrate, squeezed dry and thinly sliced
2 t fresh minced rosemary
3 T fresh chopped parsley
1 1/2 C total of dried cranberries, cherries, apricots
1 1/2 C toasted sliced almonds (200 deg, 7 min)
salt and pepper to taste
2-6 T red wine vinegar

Cook the rice in a rice cooker, adding the amount of chicken stock appropriate for the amount of rice. Save the rest of the stock and put aside.
Saute the garlic, celery and onion and mushrooms in the olive oil till soft and edges of onions have turned brown.
Add rosemary and saute for 1-2 more mins. Turn off heat and stir in the parsley and remove pan from heat.
When the rice is done, stir in the onion mixture.
Then stir in the fruit mixture.
Salt and pepper to taste.
Stir in 2 T of vinegar, taste and add more according to  taste.
Heat up the remaining stock and gradually stir in  small amounts  till desired moistness.
Serve immediately.

15-20 servings (as part of a Thanksgiving meal)