Black Rice, Corn and Cranberries Recipe

Name: Black Rice, Corn and Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
If using black rice, combine in a saucepan with 2 cups water.
2
Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes.
3
If youd like a more tender grain, add 1/2 cup additional water and cook until absorbed.
4
If using wild rice, combine with 3 cups of water and cook as directed above.
5
Just before the rice is done, heat half the oil in a large skillet.
6
Add the garlic and saute over low heat until golden.
7
Add the scallions and corn kernels and saute just until warmed through.
8
Transfer the cooked rice to the skillet.
9
Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil.
10
Gently stir the mixture, then season to taste with salt and pepper.
11
To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Black Rice, Corn and Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Rice, Corn and Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions