What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7402863 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Black Rice with Cranberries, Carrots, and Ginger

Rice, Noodles, and Other Grain Foods

Black Rice with Cranberries, Carrots, and Ginger
3 Tablespoons olive oil
2 Tablespoons finely minced fresh ginger
1 cup diced oyster or shiitake mushrooms
3 medium carrots, cut into one-quarter-inch cubes
½ cup minced onion
2 celery stalks, cut into one-quarter-inch cubes
salt and pepper to taste
3 cups cook black rice
1 cup fresh orange juice
1 cup dried cranberries
1/4 cup toasted nuts (optional)
1. In large frypan or wok, heat oil swirling to coat the pan, Add ginger and cook until fragrant, about half minute, then add the mushrooms and saute for one minute before adding the carrots, onion, and celery. Season this with salt and pepper, and stir-fry until the vegetables are tender, about five minutes.
2. Stir in cooked black rice, orange juice, and cranberries and toss to mix well.
3. Pour this into a 9x13inch baking dish, cover loosely with foil, and bake until heated through and the liquid evaporates, about thirty minutes. Garnish with nuts, if desired, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720