Black rice with corn and cranberries

Black Rice with Corn and Cranberries Recipe

Hello! We are going to prepare a dish that I am in love with for its contrast of colors and flavors. It's a healthy recipe that combines the firm texture of whole grain black rice with the natural sweetness of corn and the tart touch of cranberries, perfect for breaking out of the routine.

Preparation time

Organizing yourself in the kitchen is key to enjoying cooking. Here are the estimated times for you to plan your menu without stress:

• Preparation: 15 minutes
• Cooking: 45 minutes
• Total: 1 hour
• Servings: 4 people
• Difficulty: Easy

Ingredients

To achieve that perfect balance between sweet and savory, we need fresh ingredients and quality. Here is the list of what we will need for our Mexican fusion dish:

• 1 cup black rice (Venere variety or forbidden rice, not the ink-dyed one)
• 2 and a half cups vegetable broth (or water if you prefer a more neutral flavor)
• 1 cup fresh or thawed corn kernels
• ½ cup dried cranberries
• ½ finely chopped white onion
• 2 cloves garlic, minced
• 2 tablespoons of extra virgin olive oil
• 1 pinch of salt to taste
• 1 pinch of freshly ground black pepper
• ½ cup fresh chopped cilantro
• 1 lemon (juice)
• ½ cup chopped pecans (Optional)

For decorating

• Fresh cilantro leaves
• Thin slices of serrano chili (Optional, if you like spicy)

If you can't find natural black rice, you can try this recipe with wild rice, although the cooking time might vary slightly. If you don't have fresh corn, well-drained canned corn works, but you'll lose that special crunchy touch.

Utensils we will use

You don't need sophisticated equipment for this recipe; the basics in your kitchen are enough to create something delicious:

• Medium pot with a tight-fitting lid
• Large frying pan
• Cutting board
• Chef's knife
• Measuring cup
• Wooden spoon or silicone spatula
• Fine mesh strainer
• Lime squeezer

Preparation

The secret to this flavorful rice is in the care we put into each stage. Follow these steps to make it spectacular.

1. Cleaning and base sofrito

   Wash the black rice under the tap using a colander until the water runs clear; this helps it stay loose. While it drains, heat one tablespoon of oil in the pot over medium heat. Add the onion and garlic, and sauté, stirring constantly, until the onion is transparent and releases its aroma, without letting it burn.

2. Cooking the black rice

   Add the drained rice to the pot and mix well with the sofrito for one minute so it absorbs the oil (this helps to «seal» the grain). Pour in the vegetable broth and add a pinch of salt. Increase the heat until it boils. Once it comes to a boil, reduce the heat to low, cover the pot, and let it cook for about 40-45 minutes. Black rice is firmer than white, so be patient until it's tender but still has texture.

3. Preparation of corn and complements

   While the rice cooks, we'll use the frying pan. Heat the other tablespoon of oil over medium-high heat. Add the corn kernels and sauté them until they begin to lightly brown; we want to highlight that sweet and smoky flavor typical of the traditional food. If you decided to use nuts, add them in the last minute to toast them slightly. Remove from heat and set aside.

4. Flavor Integration

   Once the rice has absorbed the liquid and is cooked, remove it from the heat and let it rest covered for 5 minutes. Then, uncover it and use a fork to gently fluff it. Incorporate the golden corn, dried cranberries, and chopped cilantro. Pour in the lemon juice and mix everything with folding movements to avoid mashing the rice.

To finish and serve

Taste the mixture and adjust salt or pepper if necessary. This sweet and savory mix gains a lot if served warm or at room temperature, which allows the cranberries to hydrate a bit with the residual steam. Serve in a deep plate or platter, decorating with more fresh cilantro on top. If you're looking for a complete meal, this dish goes wonderfully accompanying a glazed salmon or as a base for a nutritious bowl.

Nutritional Information

• Calories: 320 kcal
• Proteins: 8 g
• Fats: 9 g
• Carbohydrates: 58 g
• Fiber: 6 g

The nutritional values shown are approximate estimates per serving and may vary depending on the brands of ingredients used.

It's fascinating to see how such ancient ingredients return to our tables bringing so many benefits. The dark color of this rice indicates a high amount of antioxidants, similar to what happens with purple fruits, which makes this dish a true healthy recipe.

5 keys to make it perfect

Sometimes the smallest details make a big difference between good rice and memorable rice. Here are my secrets:

1. Washing is vital: Unlike other rices where we want starch (as in risotto), here we are looking for loose grains. Washing it well ensures it doesn't clump together.
2. Don't uncover the pot: During rice cooking, resist the temptation to lift the lid. Steam is essential for it to cook evenly. If you uncover it, heat escapes and it can become hard.
3. The corn's doneness: Sautéing the corn separately instead of boiling it with the rice completely changes the game. That slight toast provides a crunchy texture that contrasts with the softness of the cranberry.
4. Broth vs Water: Although water works, using a good vegetable broth enhances the grain's flavor. If you have time, homemade broth is ideal, but if not, a quality low-sodium one will do.
5. Final rest: Those 5 minutes of resting off the heat with the lid on allow the moisture to redistribute within the grain, achieving a much more pleasant final texture on the palate.

When is it ideal to enjoy it?

This black rice with corn and cranberries is incredibly versatile. I love preparing it for Sunday family meals because it looks very elegant on the table without requiring hours of effort. It's perfect for summer, as it can be eaten warm or cold as a robust salad at a picnic. It also works very well for holidays like Thanksgiving or Christmas as an alternative side dish, adding a different touch of color. If you're planning a themed dinner with friends, you can serve it alongside a black mole to play with the dark and deep shades of the Mexican gastronomy.

Comparison table

Many times we confuse types of dark rice or look for similar alternatives. Here's how our star recipe compares to other popular options:

If you like to explore whole grains with intense flavors, I also recommend trying a Latino bowl that shares that philosophy of mixing grains and fresh vegetables.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this turned out for you black rice with corn and cranberries. Did you add any extra ingredients? ?!

Culinary glossary

So you don't miss any details, here I explain some terms we used today:

• Sautéing: To cook a food over low-medium heat in a little fat (oil or butter) so that it releases its flavor without browning too much, as we did with the onion and garlic.
• Al dente: Italian term that describes the cooking point where rice or pasta is cooked but retains a slight firmness when bitten, not mushy.
• Folding movements: A way to gently mix ingredients, bringing the spoon from the bottom upwards, to incorporate air and not crush or break the texture of the food, crucial for our rice.
• Sear: In the case of rice, it refers to briefly sautéing it in oil before adding water. This creates a protective layer around the grain that helps it become fluffier at the end.
• Resting: Time that food is left off the heat before serving. In rice and meats, it is vital for juices and moisture to distribute evenly.

Black rice with corn and cranberries

Black Rice With Corn And Cranberries: step-by-step recipe with homemade flavor and irresistible aroma. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: rice, black, with, corn, cranberries, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT15M

Cooking Time: PT30M

Total Time: PT45M

Recipe Ingredients:

• Black rice: 1 cup of good quality black rice, such as Grano Real or El Maizal
• Corn: 1 cup of fresh, frozen, or canned corn kernels, preferably from CampoVega or Los Arándanos de Navarra
• Cranberries: ½ cup of fresh or dried cranberries, carefully selected, for example, Los Arándanos de Navarra
• Onion: 1 small onion, finely chopped
• Garlic: 2 cloves, finely chopped
• Broth or water: 2 cups of chicken or vegetable broth to enhance the flavor
• Extra virgin olive oil: 2 tablespoons, preferably from the La Fallera brand, for sautéing
• Salt and pepper: to taste
• Optional: a touch of Cornstarch to thicken or a little Doña Violeta to enrich the color and flavor.

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 30 minutes

Total: :

Total: 45 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Intermediate

Sauté onion and garlic: :

Sauté onion and garlic: In a medium saucepan, heat the oil and add the onion along with the garlic. Sauté for 3 minutes until the onion is translucent, ensuring the aroma is released and the flavor is intensified.

Add the rice: :

Add the rice: Incorporate the black rice and stir continuously for 2-3 minutes so that it absorbs the oil and toasts lightly, preventing it from sticking or burning.

Toast the rice: :

Toasting the rice: The toasting technique helps the rice maintain its texture and enhance its deep flavor, key to the dish's success.

Do not stir too much during cooking: :

Do not stir too much during cooking: Only at the beginning and at the end to prevent the rice from becoming mushy or hard.

Choose ingredients at their optimal point: :

Choose ingredients at their optimal point: Blueberries in season, and corn past its peak sweetness, provide the best flavor and color.

Control the cooking liquid::

Control the cooking liquid: Verify that the broth is sufficient, but without exceeding, to prevent the rice from becoming watery.

Editor's Rating:
4.7