Black Rice, Corn and Cranberries

Name: Black Rice, Corn and Cranberries
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup black rice or wild rice; 3 tablespoons olive oil or other healthy vegetable oil; 3 to 4 cloves garlic, minced; 3 to 4 scallions, green and white parts, thinly sliced; 2 cups thawed frozen corn kernels; 1/4 cup lemon or lime juice, or to taste; 1/4 to 1/2 cup chopped cilantro leaves, to taste; 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/2 cup dried cranberries; Salt and freshly ground pepper to taste; 1/4 cup toasted pumpkin seeds for topping

Recipe from "Vegan Holiday Kitchen"

Adapted by Tara Parker-Pope

Black Rice, Corn and Cranberries — Susan Voisin

Total Time: 45 minutes
Rating: 4(137)
Notes: Read community notes

This recipe came to us from Nava Atlas, the author of “Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions.”

"The first time I came up with this recipe, I thought I’d better cut the recipe in half so my family of four wouldn’t be eating it for the rest of the week. What a mistake—we tore through it in no time. While it’s a festive eyeful, it’s too good to save for only special occasions, and too simple not to make for everyday meals." —Tara Parker-Pope

Featured in: Well's Vegetarian Thanksgiving 2011

Learn: How to Make Rice

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Ingredients

Yield:8 servings

1cup black rice or wild rice
3tablespoons olive oil or other healthy vegetable oil
3 to 4cloves garlic, minced
3 to 4scallions, green and white parts, thinly sliced
2cups thawed frozen corn kernels
¼cup lemon or lime juice, or to taste
¼ to ½cup chopped cilantro leaves, to taste
2teaspoons ground cumin
½teaspoon dried oregano
¼teaspoon dried thyme
½cup dried cranberries
Salt and freshly ground pepper to taste
¼cup toasted pumpkin seeds for topping

Ingredient Substitution Guide

Preparation

Step 1
If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add ½ cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
Step 2
Just before the rice is done, heat half the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.
Step 3
Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
Step 4
To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

Ratings

4 out of 5

137 user ratings

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Private Notes

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Cooking Notes

Deborah VC6 years ago

This recipe was very good. I made it on a whim when I realized that I had a substantial amount of cooked black rice leftover from the night before. I didn't use cilantro or scallions (didn't have any on hand) so I substituted slivered red onions instead. I also added a bit more cranberry and put in a diced avocado on top. Very good.

Lindsey6 years ago

This was delicious. 1 teaspoon of cumin instead of 2 and dried cherries instead of cranberries were our preferred changes. Will definitely be making this over and over!

peggyk6 years ago

Delicious - I followed the recipe exactly - well added a little more olive oil and a lot more crushed garlic. Also added chopped broccoli florets. We served sweet potatoes on the side. All goes together great.

Sharon3 months ago

Very good. Use half the oil.

Jennifer1 year ago

This was incredible! I made it for a large family gathering, specifically to offer vegan options to my sister and family. The entire party thought it was one of the best dishes!

Clare T.1 year ago

Very good! I added some feta cheese I had on hand, too, which went well with it.

Gina Marie3 years ago

I found this somewhat tasteless. Haven't yet figured out the best way to resolve that. Think I'd boil the rice in vegetable broth, and maybe add more cranberries. Any other ideas?

Clare T.1 year ago

add feta cheese

Ann Black4 years ago

Surprised this recipe hasn't received more love. It is so delicious! I served it with the lime-ginger-mayo marinated chicken breast ( to an audience of one...myself) and I loved it.

Silbermuti5 years ago

For low carb version, delete corn and use avocado, go easy on cranberries.

352nightowl5 years ago

Black rice is my new favorite food.

peggyk6 years ago

Diana Whitlock6 years ago

Inspired by an article read in Sierra Club magazine, I went off in search of black rice. Forbidden? I want some. My local neighborhood Sprouts Farmers Market didn't disappoint. Found easily in bulk grains, front & center, I bagged a cup. Inexpensive @$4.99/lb. Canned corn drained & blackened. Fresh oregano and Yes, use fresh lime juice.

http://sierraclub.org/foundation/sierra/2017-4-july-august/taste-test/se...

Lindsey6 years ago

This was delicious. 1 teaspoon of cumin instead of 2 and dried cherries instead of cranberries were our preferred changes. Will definitely be making this over and over!

Barbara Giacomin6 years ago

Is this recipe meant to be served hot or is okay to serve it at room temperature? It isn't clear to me from the recipe.

David Look6 years ago

From Tara: Best served hot, but can also be served at room temp or cold, according to preference.

Deborah VC6 years ago

mtjana6 years ago

Just want to clarify that this is a recipe from Nava Atlas, not Tara Parker Hope.

It's a great recipe from Nava. Photo credit Susan Voisin.