Summer BBQ? Holiday Potluck? Entertaining at home? No matter the time of year this is a party favorite!!

Black Rice with Corn and Cranberries is one of my go-to bring along dishes. Whether it’s a summer BBQ or a holiday gathering there are never leftovers!  My husband insists that I put some aside for him before we go to the party. It’s easy to make, very colorful and tasty!

This recipe comes from Nava Atlas and is in one of my favorite cookbooks, Vegan Holiday Kitchen.  She has assembled a treasure trove of recipes for any holiday not just the ones in December.

It’s easy to make, very colorful and tasty! If you are short on time make it the day before, the flavors continue to blend when it’s in the refrigerator!

Black Rice with Corn and Cranberries

1 cup Black Rice
1/2 tsp veggie stock (optional)
3 TBSP Olive Oil
3-4 Cloves garlic, minced
3-4 scallions, green and white parts, thinly sliced
2 cups thawed frozen Corn kernels
1/4 cup lemon or lime juice to taste
1/4 to 1/2 chopped cilantro leaves
2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 cup dried cranberries
salt and pepper to taste
1/4 cup pumpkin or any other seed for topping

In a saucepan combine black rice with 2 cups water and veggie stock. Bring to a boil, lower heat cover and simmer. When water has been absorbed, about 30 minutes, remove from the heat.

Just before the rice is done heat half the oil in a large wok or skillet. Add garlic and saute over low heat until golden Add scallions and corn. If you are using can corn it’s about 1 1/2 cup per can. and saute until warm.

Add the cooked rice to the wok or skillet. Turn the heat to medium-high add the lime juice, cilantro, cumin, oregano, thyme, cranberries and remaining oil. Continue to stir mixture until warm. Add salt and pepper to taste.

Sprinkle seeds on top to serve.

Know someone who loves good food but doesn’t have a lot of time to cook? Feel Free to share.

Want more recipes like these? I post a new recipe every Saturday.

CJ Johnson’s Fitness Transformation Blog
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