This dish of tasty whole grain rice and black beans can be eaten vegetarian on its own or can have any type of meat added to it. Any type of rice blend, including brown, wild, long grain, and red, may be used. Any mushroom may be substituted for shiitake mushrooms.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
- You can use chicken broth in place of the vegetable broth, if desired.
Reviews
I will make this again, but I we thought the rice needed an acidic counterpoint. Was bland.
I so enjoyed this! thank you for sharing it
Not sure if I was supposed to but I used the flavor packet in the only wild rice I could find and I loved it. The cardamom was the part I did not like. I don’t think it was necessary. Good recipe and one that would go GREAT with wild game such as duck or venison.