Wild Rice and Black Beans

Servings = 4 | Serving size =about one cup

This recipe can be multiplied by 2.

This recipe does makes good leftovers but reheat gently.

1 1/2 cups	water
1/4 tsp	salt
1 Tbsp	fresh rosemary leaves
1/2 cups	wild rice
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1 medium	shallot
1/4 medium	orange or yellow bell pepper
1 15 ounce can	no salt added black beans
1/8 tsp	fresh ground black pepper

Place the water and salt in a small sauce pan over high heat. When the water boils add the rosemary and wild rice. (It is best to use a large sprig of rosemary so that it is easy to remove.)

When the rice comes to a boil again reduce the heat to a simmer and cook the rice for about 40 minutes until tender.

While the rice is cooking melt the spread in a medium skillet and add the shallot and diced pepper. Cook over low-medium heat gently for about 10 minutes until the shallots are softened. Remove from the heat.

When the rice is cooked add it to the shallot and pepper mixture. Heat gently over medium heat and add the drained black beans. Add pepper to taste and serve when hot.

Nutrition Facts

Serving size: 1 cup | Servings 4

Calories 178 | Calories from Fat 17

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 177 mg (7 %)

Total Carbohydrates 32g (11%) | Sugars 1g

Dietary Fiber 7g (28%) | Protein 9g

Vitamin A 11% | Vitamin C 17 % | Calcium 3% | Iron 11%

Vitamin K 2 mcg  | Potassium  367 mg | Magnesium  84 mg