BLACK RICE, CORN AND CRANBERRIES
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."
Provided by Tara Parker-Pope
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
- 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.
- 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.
- To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 6 grams
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Chanrie Gertenbach
[email protected]This dish is a must-try! The combination of the black rice, corn, and cranberries is simply divine. I highly recommend it.
EseAbasi Obonguko
[email protected]I'm not sure what went wrong, but my dish turned out really mushy. I think I might have cooked the rice for too long.
Akinsawe SAMSON
[email protected]This was the perfect dish for a fall dinner party. The colors of the black rice, corn, and cranberries were so festive and the flavor was amazing.
Ranaqasim Ranaqasim
[email protected]This dish was a little too sweet for my taste, but otherwise it was very good. I would recommend using less cranberries next time.
Lota Miss
[email protected]I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
WORLD MUSIC
[email protected]This recipe was easy to follow and the dish turned out great! The black rice, corn, and cranberries were a perfect combination. I will definitely be making this again.
Avwunukpa Blessing
[email protected]I wasn't a big fan of this dish. The black rice was too chewy for me and the cranberries were too tart.
Gamer Broken
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved the unique flavor of the black rice.
Will Adams
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The combination of the black rice, corn, and cranberries is unique and flavorful. I highly recommend this recipe.
Negiba Kemal
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning.
Nishat islam
[email protected]I tried this recipe last night and it was delicious! The flavors of the black rice, corn, and cranberries complemented each other perfectly. I also appreciated that the recipe was relatively easy to make.
Mbabazi Juliet
[email protected]This dish was a hit with my family! My husband especially liked the combination of the black rice, corn, and cranberries. The recipe was easy to follow and the dish was ready in about an hour. I will definitely be making this again.