White Beans, Wild Rice and Mushrooms

White Beans, Wild Rice and Mushrooms

A plate piled with Great Northern beans
Cook Time 35 min.
Serves 4
  • 1½ pounds of canned low sodium Great Northern beans, drained and rinsed
  • 1 cup wild rice
  • 2 cups of low sodium vegetable stock (see recipe)
  • 1¼ pounds sliced white mushrooms
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ cup rice vinegar, unseasoned
  • 1 large scallion, chopped
  1. Sauté mushrooms in ½ tablespoon oil using a hot pan. Remove from heat and set aside.
  2. Heat vegetable stock in medium saucepan. Cook rice in vegetable stock, covered, until tender (approximately 35 minutes).
  3. Remove cooked rice, transfer to a large bowl, and allow to cool.
  4. Combine mushrooms, beans, wild rice, and chopped scallions.
  5. Add rice vinegar and remaining oil.

Nutrition facts:

Per 1/4 of recipe 420 calories 18 grams of protein 68 grams of carbohydrates 15 grams of fiber 160 milligrams of sodium

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