Print: Brown and Wild Rice Medley with Black Beans

This is a flavorful whole grain rice and black bean dish that can stand on its own as a vegetarian dish or can be added to with any sort of meat. You can use any rice mixture (brown, wild, long grain, red), if desired. You can use any mushroom in place of the shiitake mushrooms.

Prep

23 min

Cook

40 min

Servings

Difficulty

Medium

Ingredients

3 , 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 , 4 ounce
0.33 cups dried cranberries
1 tablespoon dried parsley

Instructions

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 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.

Nutrition per serving

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