wild rice and black beans
- Number of Servings: 4
Ingredients
Wild Rice and Black Beans1 1/2 cups water1/4 tsp salt1 Tbsp fresh rosemary leaves1/2 cups wild rice1 Tbsp light spread (like Promise Buttery Spread Light or Smart Balance Light)1 medium shallot (minced)1/4 medium orange or yellow bell pepper (diced)1 15 ounce can no salt added black beans (drained and rinsed)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.
Number of Servings: 4
Recipe submitted by SparkPeople user EVERGLAD.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user EVERGLAD.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 171.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 8.5 g
- Protein: 8.5 g
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