Recipe: Black Rice With Scallions and Sweet Potatoes
On a weekly jaunt to the grocery store, I stumbled across a bag of black rice. I have probably passed over it a thousand times before, but it something about it was calling to me.
And then I promptly forgot about it.
Until a few days ago, when it made its way onto our weekly menu via this recipe.
Oh-em-gee is this stuff good.
It has a sticky sweet taste. The color is a bit shocking, and a bit mesmerizing. And it pairs oh so deliciously with sweet potatoes and scallions.
If you find yourself with a bag of black rice and in need of a way to make it, let this be the recipe.
- 1½ cup black rice
- 3 cups vegetable broth
- ½ tsp salt
- 2 tbs olive oil
- 1 bunch scallions, chopped (1½ cup)
- 2 tbs minced peeled fresh ginger
- 2 medium-large sweet potatoes, peeled and cut into ½-inch cubes
- 2 tbs tamari (or soy sauce)
- Rinse rice in a mesh strainer under cold water.
- Bring rice, vegetable broth, and salt to a boil in a pot.
- Reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes.
- Let rice stand, covered, off heat 10 minutes.
- While rice cooks, heat oil in a large skillet over medium-high heat and sauté scallions, ginger, and sweet potato. Stirring, about 2 minutes.
- Reduce heat to medium-low and add tamari.
- Cook, covered, stirring occasionally, until potato is just tender, about 12 minutes.
- Add rice and toss gently to combine
- Serve as a main dish, or as a delightful side to your favorite main.