Interesting and easy to prepare, Black Rice with Gingered Sweet Potatoes is an appealing side dish. Sweet potatoes provide a colorful contrast to the nutty black rice. Ginger brings a touch of sass to the flavor profile. With rich flavor and good nutrition, this recipe is a happy discovery and one that I am eager to share.
Lost Words
It’s been a challenging year here at My Own Sweet Thyme. One obstacle morphed into another only to pale in comparison to what came next. Somewhere along the way words got lost.
Looking back, I don’t need to go far to see that I have been here before. And again I find I can relate to that rectangular white bowl given to me by a friend. Lately life has been like a canvas with hard edges, some abrupt corners and an unusual turn or two. Once again, the way forward has been to open my arms and accept the space I am given as I continue the journey.
Beautiful things have filled that open space. Friends and kind people who were, not long before, strangers, sustained me with meals and cards and their own stories from the road. New recipes and dietary considerations colored my appetite as I explored new ways to feed myself and my family. Faith and nutrition played major roles in my ability to weather the storm.
A Happy Discovery
Even as change continues to bombard me in ways that are frightening and sometimes costly, it is exciting to learn and grow. Little discoveries along the way continue to make things new and sometimes better. Take, for example, this unique rice I recently found at the market. It even came with a delicious recipe right on the package.
Black Rice with Gingered Sweet Potatoes is a side dish that is filled with rich color and good nutrition. Black rice, I’ve come to find out, is not only beautiful it is high in antioxidants. Properly cooked, it has a firm texture, and an appealing nutty flavor. Ginger adds a little sass to the recipe while aiding digestion and fighting inflammation. Sweet potatoes provide a colorful contrast that is high in Vitamin A (an antioxidant powerhouse) and fiber. Interesting, beautiful and easy to prepare, Black Rice with Gingered Sweet Potatoes is a happy discovery and one that I am eager to share.
Black Rice with Gingered Sweet Potatoes
Course: Pasta/Rice/Grains, SidesCuisine: AmericanDifficulty: Easy4
servings10
minutes35
minutes1
hour38
minutesInteresting, beautiful and easy to prepare, this delicious side dish is filled with rich flavor and good nutrition.
Ingredients
3/4 cup black rice
1 1/2 cups water
3/4 teaspoon salt
2 Tablespoons vegetable oil
1 bunch scallions, chopped (about 3/4 cup)
1 Tablespoon fresh ginger, peeled and minced
1 large sweet potato, (12-14 oz) Peeled and cut to 1/2-inch dice
chopped scallion greens for garnish
Directions
- Rinse rice. Place the black rice, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until the rice is tender and most of the water has been absorbed (30-35 minutes). Remove saucepan from heat and let stand, covered, for 10 minutes.
- While rice is cooking, heat oil in a large heavy skillet over medium-high heat. When shimmery, add the scallions, ginger, and sweet potato stirring until well coated. Saute about 2 minutes.
- Reduce heat to medium and add remaining salt (1/4 teaspoon) and a little pepper, if you like. Cover and continue cooking, stirring occasionally, until potato is just tender, about 12 minutes. Add rice to potato mixture and toss gently to combine.
- Enjoy!
Notes
- Recipe Source: found on the back of the bag of black rice.
Hi, Theresa! I am in GA, still learning my way around the area here. Salt? Aside from taste, I don't think it serves any particular function in this recipe. I think you could safely adjust the amount of salt you include according to personal preference. I hope you enjoy it!
This recipe looks delicious Lisa. Are you still in GA? I am going to try it. Do you need to put in that much salt?
Thanks!
Katy – Yes, I think that butternut squash could be substituted. The cooking time for the squash might differ slightly. As with the sweet potato, cook the squash until just tender before adding the rice.
Hi , Grace! Yes, I hadn't thought of that. 🙂
Do you think that you could use butternut squash instead of sweet potatoes?
black rice is so striking in appearance! what a unique and tasty side. perfect for halloween, eh? 🙂