Black Rice with Corn and Cranberries

This delectable dish of black rice, sweet corn, and tart dried cranberries is a festive eyeful, but it's too good to save only for special occasions, and too simple not to make for everyday meals. Tossed with scallions, cilantro, lime, and warm cumin and finished with toasted pumpkin seeds, it makes a gorgeous holiday side dish or, stuffed into small squashes, a satisfying vegan main dish.

Key Ingredients & Substitutions

• Black (forbidden) rice. The star of the dish. Black rice has a nutty, slightly sweet flavor, a pleasantly chewy texture, and a deep purple-black color that makes the corn and cranberries pop. Look for it in the specialty grains aisle of natural foods stores and well-stocked supermarkets, or order a bag of Lotus Foods Organic Forbidden Rice. Wild rice is the best substitute and gives a similar dark, dramatic look, though it needs more water and a longer simmer.
• Corn. Thawed frozen corn is quick and reliably sweet year-round. In late summer, kernels cut from two or three ears of fresh corn are even better.
• Dried cranberries. They add bursts of tart sweetness and a festive red color. Any sweetened dried cranberries work; dried cherries or golden raisins are good swaps.
• Scallions and garlic. A quick sauté in olive oil gives the dish its savory base without much work. A small shallot can stand in for the scallions.
• Lime or lemon juice and cilantro. Together they keep the dish bright and fresh. Lime pairs especially well with the cumin. If you're not a cilantro fan, use flat-leaf parsley instead.
• Cumin, oregano, and thyme. This simple trio of dried spices gives the rice a gently warm, earthy flavor that works with both holiday menus and Southwestern-style meals.
• Toasted pumpkin seeds. Pepitas add crunch and a little protein. Toast raw pumpkin seeds in a dry skillet until they puff and start to pop, or swap in toasted pecans or sunflower seeds.

Helpful Tips

Rinse the rice first. A quick rinse in a fine-mesh strainer removes excess surface starch, so the grains stay distinct rather than sticky. Don't worry when the water runs purple; that's the rice's natural pigment, and it's perfectly normal.

Adjust the texture to your taste. Black rice cooked with 2 cups of water for about 30 minutes has a pleasant chew. If you prefer it softer, add another ½ cup of water and let it cook until absorbed. Keep the lid on while it simmers so the steam does its work.

Keep the garlic mellow. Sauté the garlic over medium-low heat just until golden. Browned or burnt garlic turns bitter and can overpower the delicate sweetness of the corn and cranberries.

Stir gently. Once the rice goes into the skillet, fold everything together with a wide spatula rather than stirring hard. This keeps the grains intact and the colors vivid instead of streaked purple.

Season at the end. Taste after everything is combined and add salt, pepper, and more lime juice as needed. Rice soaks up seasoning as it sits, so if you're serving it later, give it one more taste and a squeeze of lime just before it goes to the table.

Variations

• Make it a main dish. Stir in a can of drained black beans or chickpeas for a protein-rich one-bowl meal, much like our Black Rice with Black-Eyed Peas and Greens.
• Stuffed squash. Spoon the rice into roasted acorn or delicata squash halves for a festive plated entrée, in the spirit of our Rice and Pecan-Stuffed Squash.
• Add greens. Fold in a couple of handfuls of baby spinach or finely chopped kale with the rice and let them wilt in the warm skillet.
• Smoky and spicy. Add a minced jalapeño with the garlic and a pinch of smoked paprika or chipotle chili powder with the other spices.
• Serve it as a salad. Let the rice cool, then toss with the other ingredients plus an extra tablespoon of oil and lime juice for a make-ahead grain salad that travels well to potlucks.

Serving Ideas

For a holiday table, black rice with corn and cranberries sits beautifully alongside a Thanksgiving Nut Roast or a sliced Classic Tofu Loaf, with roasted Brussels sprouts or a green salad to round out the plate. Its bold colors make it an easy way to brighten a buffet, and it holds up well at room temperature. For more festive dishes, browse our Best Vegan Christmas Recipes.

On an ordinary weeknight, serve it with black beans and sliced avocado, pile it into burrito bowls, or pair it with grilled tofu and a simple slaw. Leftovers make a colorful packed lunch, especially over a bed of greens.

Storing & Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the toasted pumpkin seeds in a separate container so they stay crunchy, and sprinkle them on just before serving. The rice can be served cold as a salad or reheated in a skillet with a splash of water, or in the microwave, until warmed through.

For longer storage, freeze the rice mixture (without the pumpkin seeds) in freezer bags or containers for up to 3 months. Thaw it overnight in the refrigerator, then reheat gently and refresh it with a squeeze of lime juice and a little fresh cilantro. To get ahead for a holiday meal, you can also cook the rice up to 2 days in advance, refrigerate it, and finish the dish in the skillet shortly before serving.

More Vegan Rice and Grain Dishes

If you loved this recipe, here are a few more you might enjoy:

• Vegan Olive & Rice Salad
• Vegan Wild Rice Pilaf with Spinach and Almonds
• Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice
• Vegan Hoppin' John (Rice and Black-Eyed Peas)

Recipe

Black Rice with Corn and Cranberries

4.75 from 4 votes

Glossy black forbidden rice tossed with sweet corn, tart dried cranberries, scallions, cilantro, and a squeeze of lime, then finished with toasted pumpkin seeds. A festive, colorful vegan side dish that's easy enough for any weeknight and serves 6 to 8.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

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Ingredients

• 1 cup forbidden black rice or wild rice (see notes)
• 3 tablespoons olive oil divided
• 3 to 4 cloves garlic minced
• 3 to 4 scallions green and white parts, thinly sliced
• 2 cups thawed frozen corn kernels or fresh corn cut from 2 to 3 ears
• ¼ cup lemon or lime juice or to taste; lime is especially good here
• ¼ to ½ cup chopped cilantro leaves to taste
• 2 teaspoons ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ½ cup dried cranberries
• Salt and freshly ground pepper to taste
• ¼ cup toasted pumpkin seeds for topping

US Customary - Metric

Instructions

• Rinse the black rice in a fine-mesh strainer and combine it in a medium saucepan with 2 cups water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently until the water is absorbed and the grains are tender but still slightly chewy, about 30 minutes. For a softer grain, add ½ cup more water and cook until absorbed. (If using wild rice, see the notes.)
• When the rice is almost done, heat half of the oil (1 ½ tablespoons) in a large skillet over medium-low heat. Add the garlic and sauté until golden, 1 to 2 minutes. Add the scallions and corn and sauté just until warmed through, 3 to 4 minutes.
• Transfer the cooked rice to the skillet and raise the heat to medium-high. Add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and the remaining oil. Stir together gently for 1 to 2 minutes, until everything is hot and evenly combined, then season to taste with salt and pepper.
• Transfer to a serving platter or bowl, sprinkle the toasted pumpkin seeds over the top, and serve warm or at room temperature.

Notes

Finding black rice: Look for black (forbidden) rice in the specialty grains section of natural foods stores and well-stocked supermarkets; it is sometimes labeled forbidden rice.

Using wild rice: Simmer 1 cup wild rice in 3 cups water for 45 to 55 minutes, until the grains split open and are tender, then drain off any water that remains. This adds about 15 to 25 minutes to the total time.

Make ahead: Cook the rice up to 2 days ahead and refrigerate. Rewarm it in the skillet with the corn mixture and finish as directed.

Leftovers: Keep covered in the refrigerator for up to 4 days. Freeze (without the pumpkin seeds and cilantro) for up to 3 months.

Nutrition (Estimate per Serving)

Calories: 268kcalCarbohydrates: 42gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 118mgPotassium: 218mgFiber: 3gSugar: 10gVitamin A: 143IUVitamin C: 7mgCalcium: 29mgIron: 2mg

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