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Stir-Fried Black Rice With Cranberries

  By Yogesh

January 17, 2018

Ever wondered how to incorporate the mystic forbidden rice into your diet? This quirky recipe will surely grab your fancy. A combination of the luxurious black rice, luscious corn, and tangy cranberries makes it a delectable addition to your main course.

Prep: 12 mins
Cook: 21 mins

  • Yields: 4 Servings


1 cup Black Rice

1 ½ tbsp Olive Oil

2 cloves Garlic, minced

1/4 cup Spring onion greens, chopped

½ cup Onion, finely chopped

1 cup Corn kernels, boiled

2 tbsp Lemon juice

1 cup Cumin powder

1/4 cup Oregano, dried

1 Thyme, dried (pinch)

2 tbsp Coriander leaves, chopped finely

1/4 cup Dried Cranberries

1 tbsp Raw pumpkin seeds, toasted lightly

Black pepper powder- as desired


1Soak the black rice in 2 cups water for about 3 hours before you start cooking. Discard the water and add the soaked black rice in a saucepan with 2 cups water.

2Simmer the rice over low heat and cook covered for 20-30 minutes. If you like your rice to be really soft and tender, you can add an additional ½ cup of water. Turn off the flame after the rice is ready.

3Before the rice is about to be ready, heat the olive oil in another pan and saute the minced garlic over a low flame. Add the onions and boiled corn kernels and saute.

4Slowly add the cooked black rice to the pan and increase the heat. Add the coriander leaves, dried herbs, cumin powder, lemon juice and dried cranberries.

5Give the mixture a gentle stir and add the dash of salt and pepper powder.

6Add the toasted pumpkin seeds as a topping and serve this amazing dish ready to be devoured.


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