Brown and Wild Rice Medley with Black Beans

Name: Brown and Wild Rice Medley with Black Beans
Total time: 55
Yield: 6
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

Recipe by Kate1040 from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

6 servings

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3 (14 ounce) cans vegetable broth
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¾ cup wild rice
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¾ cup brown rice
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1 ½ tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 tablespoons dry sherry
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1 tablespoon minced garlic

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¼ teaspoon kosher salt
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¼ teaspoon ground black pepper
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¼ teaspoon ground cardamom
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1 cup canned black beans, rinsed and drained
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1 (4 ounce) can shiitake mushrooms, drained
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⅓ cup dried cranberries
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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.