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
- 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.
45 minutes
Dining and Cooking