Ingredients

• 1

  cup
  Lundberg Wild Blend® Rice suggested substitutions
• 1
  can (15 oz.) black beans, rinsed and drained
• ¹⁄₂
  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 ³⁄₄

  cups
  low sodium vegetable broth
• 2
  bay leaves
• ¹⁄₄

  tsp
  cayenne pepper
• Salt and pepper to taste

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.