Brown and Wild Rice Medley with Black Beans recipe
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Ingredients
- 3 (14 ounce) cans vegetable broth ¾ cup wild rice ¾ cup brown rice 1 ½ tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons dry sherry 1 tablespoon minced garlic ¼ teaspoon kosher salt ¼ teaspoon ground black pepper ¼ teaspoon ground cardamom 1 cup canned black beans, rinsed and drained 1 (4 ounce) can shiitake mushrooms, drained ⅓ cup dried cranberries 1 tablespoon dried parsley
Nutrition Info
- 284.5 caloriescarbohydrate: 52.1 gcholesterol: : -fat: 4.9 gfiber: 6.6 gprotein: 8.6 gsaturatedFat: 0.7 gservingSize: -sodium: 722 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Brown and Wild Rice Medley with Black Beans
Directions
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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.
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.