Black Rice and Corn Salad
Hearty, colorful and delicious Black rice and corn salad, great to serve warm or at room temperature. Black rice is cooked with corn, cranberries, spices and herbs.
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Ingredients
- 1 cup Black rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 Small Onion, finely chopped
- 2~3 Garlic cloves, finely minced
- 4 Scallions, thinly sliced
- 2 cups Frozen Corn, thawed
- 1½ teaspoons Ground Cumin
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ½ cup Dried Cranberries
- 1~2 tablespoon Lemon juice
- 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.
Nutrition
Calories: 274kcal | Carbohydrates: 53g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 14mg | Potassium: 362mg | Fiber: 4g | Sugar: 8g | Vitamin A: 97IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 2mg
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