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.

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
  • ¼ cup lemon or lime juice, or to taste
  • 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
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      229 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 6 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  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 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups of water and cook as directed above.
  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.
  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.
  4. To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

45 minutes

Dining and Cooking