Wild Rice and Black Beans

Servings: 4 | Serving size: about one cup

Cooking Time: 45 Minutes

This recipe can be easily multiplied and makes good leftovers.

Ingredients

• 2 1/2 cups water
• 1/4 tsp. salt
• 1 tsp. rosemary leaves
• 1/2 cup wild rice
• 2 tsp. unsalted butter
• 1 medium shallot (minced)
• 1/4 orange or yellow pepper (diced)
• 1 15-ounce can no salt added black beans (drained and rinsed)
• fresh ground black pepper to taste

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 add 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 butter 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.