BLACK RICE, CORN AND CRANBERRIES
This recipe came to us from Nava Atlas, the author of "Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions." "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."
Provided by Tara Parker-Pope
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 6 grams
CHERIE'S BLACK RICE, CORN, AND CRANBERRIES
Categories Side Sauté Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Low/No Sugar Healthy Vegan
Yield 4
Number Of Ingredients 8
Steps:
- Soften shallots in large frying pan over medium heat, add everything else. Serve warm or cold
BLACK RICE, CORN AND CRANBERRIES
Yield 8
Number Of Ingredients 13
Steps:
- 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. Yield: 8 servings.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love