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 calories
carbohydrate: 52.1 g
cholesterol: : -
fat: 4.9 g
fiber: 6.6 g
protein: 8.6 g
saturatedFat: 0.7 g
servingSize: -
sodium: 722 mg
sugar: 8.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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