Black Rice with Sweet Potato and Scallions

Photo

by mike.davis

about 1 year ago

Black rice has become very popular over the last two years and this is one of the first recipes I've enjoyed for it wonderful flavor and how colorful it is.

Serves 4

  • 1 cup black rice
  • 2 cups 365 vegetable broth
  • ¾ teaspoons salt
  • 1 tablespoon 365 agave nectar
  • 2 tablespoons 365 olive oil
  • 1 bunch scallions, chopped
  • 1 tablespoon ginger, minced
  • 1 large sweet potato- diced
  1. Bring rice, broth, and 1/2 teaspoon salt to a boil in a medium non stick saucepan, then reduce to low and simmer for around 30 -40 minutes.
  2. Remove rice from heat and leave covered for around 10 minutes.
  3. While rice is cooking, heat oil in a medium to large nonstick skillet over medium high heat, sauté scallions, ginger, and sweet potato in pan, stirring, until well covered.
  4. Reduce heat to medium and add agave and the remaining salt and pepper to taste.
  5. Cover and cook, stirring occasionally, it’s finished when the potato becomes tender. Add rice and gently stir to combine (preferably with a wooden spoon). Serve Hot.
Edamam

Nutrition Info:

PER SERVING:

  • 224 calories
  • 2g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 466mg sodium
  • 48g carbohydrate (5g dietary fiber, 3g sugar)
  • 5g protein
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