Step 1

Place black rice, water, and kosher salt in a medium saucepan or Dutch oven with a tight fitting lid over medium-high heat.

Step 2

Bring to a boil, put the lid on, turn the heat down to low, and let it summer for about 30-33 minutes or until all the liquid is absorbed.

Step 3

Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

Step 4

Place water, black rice, and kosher salt in a medium saucepan or dutch oven.

Step 5

Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.

Step 6

Drain the liquid using a colander as soon as it cooks and serve.

Step 7

Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds.

Step 8

Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water (chicken stock or vegetable broth) salt and pepper. Bring to a boil, turn the heat down to medium-low, put the lid on, and simmer for 30 minutes or until all the liquid is absorbed.

Step 9

If you prefer, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.