Wild rice makes a great side dish to poultry and other roasts and is easy to prepare in the Sun Oven.
Sun Oven Wild Rice
(adapted for the Sun Oven from Better Homes and Gardens Ultimate Slow Cooker)
2 cups chicken or vegetable broth
3/4 cup wild rice, rinsed and drained
1 carrot, shredded
1 tablespoon olive or coconut oil
1 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dried tart cherries
3 green onion, thinly sliced
1/4 cup pecans, toasted and coarsely chopped
Set Sun Oven out to preheat.
In a large pot, combine broth, rice, carrot, oil, marjoram, salt, and pepper. Cover and transfer to the Sun Oven. Cook until the rice kernels pop open, 45 minutes to 1 hour. Remove pot from Sun Oven. Stir in dried cherries and green onions. Replace lid and let stand for 10 minutes. Sprinkle with chopped pecans just before serving.