Cheries Black Rice Corn And Cranberries Food

BLACK RICE, CORN AND CRANBERRIES

Black Rice, Corn and Cranberries image

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

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
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

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

CRANBERRY RICE SALAD

Cranberry Rice Salad image

Our home economists devised this make-ahead recipe with the hectic holidays in mind. Cranberries and green onions add a bit of color.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1 cup uncooked long grain rice
3/4 cup dried cranberries
2 green onions, sliced
2 tablespoons sugar
1/2 teaspoon dried minced onion
1/2 teaspoon poppy seeds
1/8 teaspoon paprika
1 tablespoon white wine vinegar
1 tablespoon cider vinegar
2 tablespoons canola oil
3/4 cup sliced almonds, toasted

Steps:

Cook rice according to package directions; drain and rinse with cold water. In a large bowl, combine the rice, cranberries and green onions. , In a small bowl, combine the sugar, minced onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over rice mixture and toss to coat. Cover and refrigerate for up to 2 hours. Just before serving, stir in the almonds.

Nutrition Facts : Calories 345 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 53g carbohydrate (18g sugars, Fiber 3g fiber), Protein 6g protein.

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