Servings: 4 people
Cook rice according to package directions. Rinse well with cold water.
Put sweet potatoes in a mixing bowl and add olive oil to coat completely. Season sweet potatoes with kosher salt and black pepper. Roast in oven at 375 for 20-30 minutes until sweet potatoes are fork tender. Set aside and let cool.
Toss rice with remaining ingredients. Add salt and pepper to taste. Feel free to serve immediately, but I actually like to refrigerate and serve cold. This also allows the flavors to come together and balance each out.
- Black rice would actually make an amazing natural purple dye for foods. However, because of this, it's a bit like working with turmeric so be careful when handling it because it will stain all of your equipment. Avoid storing it in plastic containers, wash your kitchen tools shortly after using them to cook black rice, and don't wear your fanciest attire when cooking.
- Black rice can be used in a rice cooker. You'll just need to rinse fully to remove any excess starch before cooking otherwise the rice will be gummy. Remember, black rice stains everything so use a metal or glass bowl to rinse.
- Black rice requires a longer cooking time than white rice. Soaking reduces the cook time, but changes the texture some. Soaking has other benefits as well including helping remove some of the naturally occurring phytic acid, which inhibits mineral absorption and helping to break down some of the hard-to-digest proteins.
Calories: 201kcal | Carbohydrates: 39g | Protein: 4g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 586mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 1mg