Brown and Wild Rice Medley with Black Beans Recipe

Brown and Wild Rice Medley with Black Beans Recipe

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