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black rice olive oil garlic scallions corn kernels lemon cilantro ground cumin oregano thyme cranberries salt pumpkin seeds
Viewed: 24 - Published at: a year agoIngredients
- 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
Method
- 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 youd 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 saute over low heat until golden.
- Add the scallions and corn kernels and saute 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.
