Wild Rice and Black Beans

This recipe can be easily multiplied and makes good leftovers, hot or cold.

Recipe by: Dr. Gourmet


  • 4 cups water
  • 1/2 tsp. salt (divided)
  • 1 tsp. fresh rosemary leaves
  • 1 cup Sysco┬« Imperial Premium Wild Rice, 16 oz. – SUPC: 4765392
  • 1 Tbsp olive oil
  • 2 large shallots (minced)
  • 1 large orange or yellow pepper (diced)
  • 1 15-ounce can no salt added black beans (drained and rinsed)
  • fresh ground black pepper to taste


  1. Place the water and 1/4 tsp. salt in a small sauce pan over high heat.
  2. When the water boils add the rosemary and wild rice. (It is easiest to add a large sprig of rosemary so that it is easy to remove after cooking.)
  3. When the rice comes to a boil again, reduce the heat to a simmer, partially cover, and cook the rice for about 40 minutes until tender. Drain any excess water, discard the rosemary (if you used a single sprig) and return the rice to the pan.
  4. While the rice is cooking, add the olive oil to a medium skillet over medium-low heat and add the shallot and diced pepper.
  5. Cook gently, stirring frequently, for 6-10 minutes or until the shallots are softened.
  6. Remove from the heat.
  7. When the rice is cooked, add it to the shallot and pepper mixture. Add the remaining 1/4 tsp. salt.
  8. Heat the rice and vegetable mixture gently over medium heat while stirring in the drained black beans.
  9. Add pepper to taste and serve when hot. (This dish is also good cold.)