Brown and Wild Rice Medley with Black Beans

Ingredients

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

Instructions

1. 1

   Combine vegetable broth, wild rice, brown rice, and olive oil in a saucepan; bring to a boil, reduce heat to low, cover with a lid, and simmer for 20 minutes. Stir balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom into rice; cover with a lid and continue simmering until flavors start to combine, about 10 minutes.

2. 2

   Stir black beans, mushrooms, cranberries, and parsley into rice mixture; continue cooking over low heat until rice is tender and mixture is hot throughout, 10 to 15 minutes more.