1 1/2 cups water
1/4 tsp salt
1 fresh rosemary sprig
1/2 cup wild rice
1 Tbsp oil
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 pepper
Optional: ½ cup of nuts or pepitas
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, put the oil 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, remove the rosemary sprig, and add rice to the shallot and pepper mixture. Add nuts, if using. Heat gently over medium heat and add the drained black beans. Add pepper to taste and serve when hot.