Brown And Wild Rice Medley With Black Beans

• 3 (14 ounce) cans vegetable broth
• 3/4 cup wild rice
• 3/4 cup brown rice
• 1 1/2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons dry sherry
• 1 tablespoon minced garlic
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cardamom
• 1 cup canned black beans, rinsed and drained
• 1 (4 ounce) can shiitake mushrooms, drained
• 1/3 cup dried cranberries
• 1 tablespoon dried parsley

1. 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. 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.

vegetable broth, wild rice, brown rice, olive oil, balsamic vinegar, sherry, garlic, kosher salt, ground black pepper, ground cardamom, black beans, shiitake mushrooms, cranberries, parsley

Taken from www.allrecipes.com/recipe/242167/brown-and-wild-rice-medley-with-black-beans/ (may not work)