Black Rice with Corn and Cranberries

Black Rice with Corn and Cranberries

Adapted from Vegan Holiday Kitchens – by Nava Atlas

Ingredients:

I cup black rice or wild rice (see Note)
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
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
¼ to ½ cup chopped cilantro leaves, to taste (optional)

Directions:

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 ½ 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, water sauté the garlic over low heat until golden. (Be careful not to burn the garlic). Add the scallions and corn kernels and water 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 (if using), cumin. oregano, thyme, and cranberries. 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.

NOTE: Look for black rice in the specialty grains section of natural foods stores and well-stocked supermarkets, sometimes labeled Forbidden Rice.