Ingredients
- Three cans of vegetable broth (each 14 ounces)
- Three-fourth cup of wild rice
- Three-fourth cup of brown rice
- One and a half tablespoons of olive oil
- Two tablespoons of balsamic vinegar
- Two tablespoons of dry sherry
- One tablespoon of minced garlic
- Quarter teaspoon of kosher salt
- Quarter teaspoon of ground black pepper
- Quarter teaspoon of ground cardamom
- One cup of black beans from a can, rinsed and drained
- One can of shiitake mushrooms (four ounces), drained
- One-third cup of dried cranberries
- One tablespoon of dried parsley
Step 1
In a saucepan, mix together vegetable broth, wild rice, brown rice, and a drizzle of olive oil. Allow the mixture to come to a boil before lowering the heat. Cover the pan with a lid and let it simmer gently for about 20 minutes to allow the grains to absorb the flavors.
Step 2
Next, add a dash of balsamic vinegar, sherry, minced garlic, a pinch of salt, a sprinkle of black pepper, and a hint of cardamom to the rice. Cover it again and let it simmer for an additional 10 minutes to let the aromas meld together beautifully.
Step 3
To enhance the dish further, gently fold in some black beans, sliced mushrooms, dried cranberries, and freshly chopped parsley into the rice medley. Continue to cook over low heat until the rice reaches a tender consistency and the entire mixture is heated through, which should take around 10 to 15 minutes more.
Extra Tips & Suggestions
- 1. Keep your wild rice medley in an airtight glass jar to maintain freshness and prevent any moisture from seeping in.
- 2. Store your cooked wild rice separately from the black beans to maintain their individual flavors and textures.
