I have the most delicious recipe using wild rice. I haven't used it in the TMX but I don't see why you couldn't adapt it. It looks absolutely beautiful, like a dish full of jewels.
125g Basmati rice
125 g wild rice
1 green capsicum copped into small squares
1 red capsicum chopped into small squares
100g pitted black olives cut into thin slices
100g pitted green olives cut into think slices
1 onion finely chopped
1 tsp salt
1/2 tsp white pepper
80g unsalted butter
Fry onion in olive oil until soft but not browned. Add capsicum and olives and fry for 2 minutes more. Add rices and stir until coated with oil. Add water to cover (1.5 times the volume of rice), add salt and pepper, and bring to boil. Place in casserole dish and cook covered in oven at 180 C for 1 hour. Stir chopped butter through at end of cooking and serve.
I use a cast iron casserole for cooking on stove, transferring to oven and serving. I guess you could do it in the TMX, but the nice thing about this dish is the glistening little squares of capsicum. It looks like a lovely mosaic and is extremely impressive as a side dish, but so easy.
