Black Bean and Rice Medley: Brown and Wild Rice Combo

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
• 1 tablespoon dried parsley

Directions

Pour the vegetable broth into a saucepan, then add the wild rice, brown rice, and a drizzle of olive oil. Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes. Once the rice has absorbed some of the liquid, stir in the balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom. Pop the lid back on and let it simmer for another 10 minutes so all those flavors can meld together. Next, mix in the black beans, mushrooms, dried cranberries, and fresh parsley. Keep cooking everything on low heat, stirring occasionally, until the rice is tender and the whole mixture is warmed through—this should take around 10 to 15 minutes. Give it a taste and adjust seasoning if needed before serving.