Ingredients
- 1 1 1 cup forbidden black rice
- 2 2 2 tablespoons olive oil
- 3 to 4 3 to 4 4 garlic cloves, minced
- 1 1 1 tablespoon minced fresh ginger
- 1 1 1 serrano pepper, minced, no seeds
- 2 2 2 cups corn kernels, fresh
- 1/4 1/4 1/4 cup lemon or lime juice
- 1/4 to 1/2 1/4 to 1/2 1/2 chopped cilantro leaves
- 1/2 1/2 1/2 cup dried cranberries, roughly chopped
- to and freshly ground pepper to taste
- 1/4 1/4 1/4 cup toasted pumpkin seeds, for topping
Preparation
Step 1
Add rice to a medium-large 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 to 40 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed.
Just before the rice is done, heat the oil in a large skillet. Add the garlic, ginger and serrano, and saute over low heat until golden. Add the 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 lemon or lime juice, cilantro and cranberries. Stir together gently, then season to taste with salt and pepper. To serve, transfer to a serving platter or bowl and sprinkle the pumpkin seeds over the top.