brown and wild rice medley with black beans

Ingredients

• Servings: 6
• 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
• 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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, , 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.