Name: Brown and Wild Rice Medley with Black Beans
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Vegetable broth - 3 (14 ounce) cans; Wild rice - ¾ cup; Brown rice - ¾ cup; Olive oil - 1 ½ tablespoons; Balsamic Vinegar - 2 tablespoons; Dry sherry - 2 tablespoons; Minced garlic - 1 tablespoon; Kosher salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Ground cardamom - ¼ teaspoon; Canned black beans, rinsed and drained - 1 cup; Shiitake mushrooms, drained - 1 (4 ounce) can; Dried cranberries - ⅓ cup; Dried parsley - 1 tablespoon

Ingredients for - Brown and Wild Rice Medley with Black Beans

1. Vegetable broth 3 (14 ounce) cans

2. Wild rice ¾ cup

3. Brown rice ¾ cup

4. Olive oil 1 ½ tablespoons

5. Balsamic Vinegar 2 tablespoons

6. Dry sherry 2 tablespoons

7. Minced garlic 1 tablespoon

8. Kosher salt ¼ teaspoon

9. Ground black pepper ¼ teaspoon

10. Ground cardamom ¼ teaspoon

11. Canned black beans, rinsed and drained 1 cup

12. Shiitake mushrooms, drained 1 (4 ounce) can

13. Dried cranberries ⅓ cup

14. Dried parsley 1 tablespoon

How to cook deliciously - Brown and Wild Rice Medley with Black Beans

1 . Stage

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.

2 . Stage

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.