Easy 63 min

Brown and Wild Rice Medley with Black Beans

asian european filipino greek indian korean mediterranean middle eastern middle eastern region side soup sweet sour savory umami medium fast

Prep

23 min

Cook

40 min

Total

63 min

Ingredients (14)

3 (14 ounce) cans vegetable broth g

¾ cup wild rice g

¾ cup brown rice g

1 ½ tablespoons olive oil g

2 tablespoons balsamic vinegar g

2 tablespoons dry sherry g

1 tablespoon minced garlic g

¼ teaspoon kosher salt g

¼ teaspoon ground black pepper g

¼ teaspoon ground cardamom g

1 cup canned black beans, rinsed and drained g

1 (4 ounce) can shiitake mushrooms, drained g

⅓ cup dried cranberries g

1 tablespoon dried parsley g

Nutrition

kcal

fat

carbs

protein

Instructions

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.