- 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
- 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.
05/19/2018
recipepes.com
Brown and Wild Rice Medley with Black Beans, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
