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
Why You'll Love Making This
A wholesome blend of hearty grains and protein-packed beans. It’s naturally filling and offers a great balance of flavors and textures. Plus, it’s easy to make and perfect for a nutritious meal any day of the week.
Tips For Perfect Results
- Rinse the rice and beans thoroughly before cooking to remove excess starch and improve texture.
- Use vegetable broth instead of water for cooking the rice to add extra flavor.
- Let the rice rest covered for a few minutes after cooking to allow it to fluff up nicely.
- Use vegetable broth instead of water for cooking the rice to add extra flavor.
- Let the rice rest covered for a few minutes after cooking to allow it to fluff up nicely.
Directions
Bring the vegetable broth, wild rice, brown rice, and olive oil to a boil in a saucepan. Once it’s boiling, lower the heat, cover the pot, and let it simmer gently for about 20 minutes. Next, stir in the balsamic vinegar, sherry, garlic, salt, black pepper, and cardamom. Cover it again and let everything cook together for another 10 minutes so the flavors can meld. Then, add the black beans, mushrooms, cranberries, and parsley to the rice mixture. Keep everything on low heat and cook until the rice is tender and the whole dish is heated through, which should take around 10 to 15 minutes. Give it a good stir now and then, and you’re ready to serve!
Perfect Side Pairings
Serve warm as a main dish or as a side alongside grilled vegetables or roasted meats. Adding a dollop of sour cream or a sprinkle of fresh herbs like cilantro or parsley can brighten up the flavors. It also pairs well with a fresh salad or avocado slices for a complete meal.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to keep the rice moist. This dish also freezes well—just thaw completely before reheating.
Frequently Asked Questions
Can I use water instead of vegetable broth?
Yes, but using vegetable broth adds more flavor to the dish.
How do I know when the rice is fully cooked?
The rice is done when both the wild and brown rice are tender and have absorbed most of the liquid, usually after about 40-45 minutes total cooking time.
Can I substitute dried parsley with fresh parsley?
Yes, use about three times the amount of fresh parsley in place of dried.
Is it necessary to rinse and drain the black beans?
Yes, rinsing and draining removes excess sodium and improves the texture.
Can I prepare this recipe in a rice cooker?
You can, but you’ll need to add the ingredients in stages and monitor closely since the recipe involves several steps.
What can I use if I don’t have dry sherry?
You can substitute with a splash of white grape juice or apple cider vinegar for a similar tang.
Can this dish be made ahead of time?
Yes, it reheats well and flavors may even improve after sitting overnight in the fridge.
How can I make this recipe vegan?
It’s already vegan as long as you use vegetable broth and no animal-based products.
