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.
Black Rice With Scallions and Sweet Potatoes
- 1 1/2 cup black rice
- 3 cups vegetable broth
- 1/2 tsp salt
- 2 tbs olive oil
- 1 bunch scallions chopped (1 1/2 cup)
- 2 tbs minced peeled fresh ginger
- 2 medium-large sweet potatoes peeled and cut into 1/2-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.