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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 285 Calories

Ingredients

• ¼ teaspoon ground cardamom
• ¼ teaspoon ground black pepper
• 1 ½ tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons balsamic vinegar
• 1 tablespoon dried parsley
• 2 tablespoons dry sherry
• ⅓ cup dried cranberries
• ¼ teaspoon kosher salt
• 1 cup canned black beans, rinsed and drained
• ¾ cup brown rice
• ¾ cup wild rice
• 3 (14 ounce) cans vegetable broth
• 1 (4 ounce) can shiitake mushrooms, drained

Recipe Instructions

Step 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.

Step 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.