Black Rice, Corn and Cranberries
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
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.
Private Notes
Cooking Notes
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.
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!
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.
Very good. Use half the oil.
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!
Very good! I added some feta cheese I had on hand, too, which went well with it.
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?
add feta cheese
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.
For low carb version, delete corn and use avocado, go easy on cranberries.
Black rice is my new favorite food.
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.
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...
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!
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.
From Tara: Best served hot, but can also be served at room temp or cold, according to preference.
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.
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.
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