Black Rice With Scallions And Sweet Potatoes Recipes

SWEET POTATO KALE SALAD WITH BLACK RICE

Steps:

• Add the cubed sweet potatoes to a baking sheet and toss with the olive oil. In a small dish, combine the salt, cinnamon, cumin and pepper together and sprinkle over the sweet potatoes. Transfer to the oven and roast for 15 minutes. When the potatoes are fork-tender, transfer from the oven and allow to cool to room temperature.
• While the sweet potatoes are roasting: Rinse the rice under cold water and add to a medium size saucepan with the cold water and salt. Bring to a boil over medium high heat and cook for 5 minutes. Reduce the heat to low, add a tight fitting lid and cook for 30 minutes. The rice should be al dente and not soft. If there is still a little unabsorbed water, drain it off. Transfer the rice to a bowl and cool to room temperature.
• Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
• In a large salad bowl, combine the cooled black rice, sweet potatoes, chopped kale and the green onions. Pour the vinaigrette over the salad and gently toss together.

BLACK BEAN & SWEET POTATO RICE BOWLS

Steps:

• Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

SWEET POTATO AND BLACK BEAN RICE BOWLS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sweet potato cubes on a large sheet tray and liberally drizzle with the coconut oil, then sprinkle with the coriander and a good amount of salt. Toss and spread out into a flat, even layer. Bake for 15 minutes, toss, then bake until golden and tender, another 10 minutes.
• Meanwhile, stir together the rinsed rice, 4 cups water, bay leaf and 1 teaspoon salt in a medium saucepan. Bring up to a boil over medium-high heat, cover, decrease the heat to low and simmer for 10 minutes. Remove the lid, increase the heat to medium and cook until all of the liquid has absorbed, about 5 minutes. Let sit uncovered for 5 minutes.
• Spoon the cooked rice into a large bowl then add the lime zest and juice, jalapeño, cilantro and black beans. Toss together, then taste for seasoning and add more salt if needed.
• To serve, scoop some of the rice and bean mixture into a shallow bowl, then top with some of the roasted sweet potatoes, sliced avocado, cilantro sprigs, sliced jalapeños and a lime wedge.

BLACK RICE WITH SCALLIONS AND SWEET POTATOES

Steps:

• Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then 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 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
• *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).