This forbidden black rice pilaf is made colorful with corn, cranberries, and herbs. It’s easy enough for everyday meals and festive enough to serve as a winter holiday side dish.
The first time I devised this recipe, I thought I’d better cut the recipe in half so we wouldn’t be eating it for half of the week. What a mistake—my family of four tore through the resulting quantity in no time.
We liked it so much that I felt compelled to make it again from scratch the following day to see if the results weren’t a fluke—was my family extra-hungry the previous night? Happily, I got the same results from the second go-around on this delectable grain dish and have been sure to make the full quantity since.