Black Rice with Corn and Cranberries
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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Servings: servings
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
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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