Hearty, colorful and delicious Black rice and corn salad, great to serve warm or at room temperature.
Today’s whole grain of choice is Black rice which I love for its nuttiness and earthy flavor. It has become quite popular in the West recently. This warm black rice and corn salad is hearty, slightly sweet and is great to serve even at room temperature.
Black rice is called forbidden rice because in China during Ching and Ming dynasties, common people were forbidden from eating it. It was reserved exclusively for the royals to ensure their good health and longevity. But eventually even common people were allowed eat the rice. Since then it has become a staple there.
I always thought that black rice was used mostly in South east Asian countries. I was surprised to know that it is used in Chettinad cuisine as well. Apparently businessmen from Burma brought this to that region and it has been incorporated into the local cuisine. Black rice is also popular in Northwestern Indian states especially in Manipur.
But I don’t have an Indian dish today, I have a warm black rice and corn salad. Recipe is from New York Times site and I loved how colorful and delicious it looked. Adding spices like ground cumin, dried herbs adds nice flavor and the dried cranberries add sweetness in every bite. It is perfect to make a big batch of this salad and pack the leftovers for lunch the next day.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87.
[inlinkz_linkup id=760137 mode=1]
Black Rice and Corn Salad
Ingredients
- 1 cup black rice
- 2 tbsp olive oil
- 2~3 Garlic cloves, finely minced
- 4 Green Onions, Thinly sliced
- 2 cups Frozen Corn, thawed
- 1½ tsp Ground Cumin
- ½ tsp Dried Oregano
- ½ tsp Dried Thyme
- ½ cup Dried Cranberries
- To taste Salt and Pepper
Instructions
- Combine black rice and 2 cups of water in a sauce pan. Bring to a boil, then lower the heat, cover and simmer until the water is absorbed and the rice is tender.
- Heat oil in a large skillet. Add the onion and garlic and cook until golden.
- Add the scallions, corn kernels and cook till warmed through.
- Add the cooked rice to the skillet and mix well to combine. Add cumin, dried herbs, cranberries and lime juice. Stir gently to combine and season with salt and pepper.
- Serve warm or at room temperature.
Vaishali
Beautiful…I love the color of this rice and the color contrast the veggies are giving to the rice is absolutely amazing. I do have some black rice which I have been wanting to use, but wonder why havent used them…..hoping to get some inspiration and use them. The salad looks stunning Pavani..i love its earthy look ..too good.
Harini
Very colorful and contrast of the corn with black rice looks beautiful. Love the cranberries in the medley. For a moment thought they were raisins 🙂
Srividhya Gopalakrishnan
The black rice and corn color combo rocks and I bet the taste would rock too. For a person like me who can’t give up rice, this is a best bet.
Priya Suresh
You are chettinad cuisine have some delectable dishes prepared with this rice. And this salad looks very vibrant and very catchy as well. Give me that bowl, i can have it rite now without any complaint.
Sandhiya
Wow, what a colorful rice dish you got here, Pavani. Sounds delicious and healthy too. And l love the kavuni rice (a sweet from black rice) from chettinad cuisine a lot.
Gayathri Kumar
I love this rice in desserts. We make a nice Chettinad dish with this rice. But I have never tried the savoury version. This salad with corn and the rice look so good Pavani.
Sharmila - The Happie Friends Potpourri Corner
always thought black rice is famous only in the chettinad cuisine and nice to know its history.. Lovely salad.. Never thought of making salad with black rice!!
kalyani
I thought I commented here earlier.. anyways..
my husband bought a HUGE pack of black rice just last weekend from Trader Joe’s and apart from Adai, I had no idea it could be used like this in a salad. we love corn, so am hopig the kids may also like this
Mayuri Patel
A healthy and colorful meal. I bought some black rice from Bali as they usually use it for pudding (which I haven’t made as yet). Will make this salad and hubby will jump for joy as he loves black rice.
Srivalli
I recently got a pack of black rice and didn’t know what to make with it..this surely sounds like an excellent one to experiment..
Priya Srinivasan
Lovely colors pavani! I have heard about the pudding they make with black rice, this salad with all earthy flavors is a great choice.
Manjula Bharath
Wow such an amazing recipe for wild black rice, the combination sounds very interesting pavani , the colors are just popping out so well.. You always keep up with the trendy foods which commendable pavani 🙂
Sandhya Ramakrishnan
I love this black rice salad Pavani and in fact I have some black rice sitting in my pantry. I made black rice pudding a while ago and have some left over from that. I am sure the boys would love this. Such a great pick!
Suma Gandlur
That bowl of wild rice with those contrasting colored ingredients looks amazing and sounds nutritious.
Padmajha PJ
The salad looks so good with the contrasting colors.Somehow,never had the idea of rice as a salad! Have black rice at home and this looks like a doable dish! Beautiful clicks as always Pavani 🙂
preeti garg
Looks so vibrant… Healthy bowl..