Ingredients

  • 1
    cup
  • 1
    can (15 oz.) black beans, rinsed and drained
  • 12
    large red onion, sliced into thin wedges
  • 2
    tbsp
    balsamic vinegar
  • 1
    yellow onion, finely chopped
  • 4
    garlic cloves, minced
  • 1
    tbsp
    olive oil
  • 1 34
    cups
    low sodium vegetable broth
  • 2
    bay leaves
  • 14
    tsp
    cayenne pepper
  • Salt and pepper to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 220
% Daily Value*
Total Fat: 3.5g 4%
Saturated Fat: 0g
Cholesterol: 0mg 0%
Sodium: 430mg 19%
Total Carbohydrate: 39g 14%
Dietary Fiber: 8g 29%
Sugars: 2g 4%
Protein: 7g 14%

Instructions

  1. Combine black beans, red onion and balsamic vinegar in a bowl and let sit for at least 30 minutes or overnight to pickle.
  2. Heat olive oil in a medium saucepan over medium heat. Add onion and cook until translucent about 5 minutes; stir in garlic and cook 1-2 minutes. Stir in Lundberg Organic Wild Blend rice and broth, bay leaves and cayenne pepper; bring to boil, cover and reduce to simmer. Cook 30-35 minutes. Remove from heat and steam with lid on 5 minutes. Remove bay leaves, fluff with a fork and transfer to a serving bowl. Arrange pickled beans and onions around the edge of the bowl on top of the rice.

Similar Recipes

Product Lundberg Wild Blend® Rice
Diet Gluten-Free Vegan Vegetarian
Dish Entrees
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