Name: Brown and Wild Rice Medley with Black Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 3 (14 ounce) cans vegetable broth; 0.75 cup wild rice; 0.75 cup brown rice; 1.5 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons dry sherry; 1 tablespoon minced garlic; 0.25 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon ground cardamom; 1 cup canned black beans, rinsed and drained; 1 (4 ounce) can shiitake mushrooms, drained; 0.33333334326744 cup dried cranberries; 1 tablespoon dried parsley

Brown and Wild Rice Medley with Black Beans

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Savory rice and black bean dish, perfect as a vegetarian main or a hearty side with meat.

Ingredients:

3 (14 ounce) cans vegetable broth
0.75 cup wild rice
0.75 cup brown rice
1.5 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dry sherry
1 tablespoon minced garlic
0.25 teaspoon kosher salt
0.25 teaspoon ground black pepper
1 cup canned black beans, rinsed and drained
1 (4 ounce) can shiitake mushrooms, drained
0.33333334326744 cup dried cranberries
1 tablespoon dried parsley

Instructions:

In a saucepan, bring vegetable broth, wild rice, brown rice, and olive oil to a boil. Reduce heat, cover, and simmer for 20 minutes. Add balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom. Cover and simmer for an additional 10 minutes until flavors meld.
Fold in black beans, mushrooms, cranberries, and parsley into the rice; simmer over low heat until rice is tender and mixture is heated through, for an additional 10 to 15 minutes.

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