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Black Rice with Gingered Sweet Potatoes

Lost Words

I’ve been through a lot over the past year or so. One thing seems to have morphed into another only to pale in comparison to what came next. Somewhere along the way words got lost.

Looking back I don’t have 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. Once again life has been like a canvas with hard edges, some abrupt corners and an unusual turn or two. Once again, the only way I’ve known how to go forward has been to open my arms and accept the space I am given as I continue on 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 stories of their own journeys. New recipes and dietary considerations colored my appetite and sense of taste 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 has continued to bombard me in ways that have sometimes been frightening and sometimes costly, it has also been exciting to learn and move forward, making things new and sometimes better.

Here is a side dish filled with rich color and good nutrition for the journey. Black rice is not only beautiful it is high in antioxidants, has a firm texture, and an appealing nutty flavor. Ginger adds a little sass 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.

Black Rice with Gingered Sweet Potatoes
From the back of the bag and also at Epicurious

¾ cup black rice
1½ cups water
¾ teaspoon salt
2 Tablespoons vegetable oil
1 bunch scallions, chopped (about ¾ cup)
1 Tablespoon fresh ginger, peeled and minced
1 large sweet potato, (12-14 oz) Peeled and cut to ½-inch dice

chopped scallion greens for garnish

Serves 4

Rinse rice. Place the black rice, water, and ½ 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 (¼ 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.



grace said...

black rice is so striking in appearance! what a unique and tasty side. perfect for halloween, eh? :)

Katy McCoy said...

Do you think that you could use butternut squash instead of sweet potatoes?

Lisa said...

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. :)

Katy McCoy said...


Theresa said...

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?

Lisa said...

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!