Black Rice with Sweet Potatoes, Purple Cabbage, Corn, Raisins…A Friday Night Feast!

March food blog 003

I made a huge pot of this beautiful rice dish to go with some enchiladas on Friday night. Everyone loved it. All four of the kiddos came back for seconds…even Ava. So I think we have a winner here! Black rice is so delicious and nutritious and it makes a lovely addition to any meal, salad or main course. Here Sarah B. from one of my most favorite blogs tells you about its benefits and includes a lovely recipe http://mynewroots.org/site/2011/05/black-rice-is-the-new-brown-2/. I know, I know, I am so jealous of her beautiful photos and perfect articulation of all things food!  And, of course, here is my recipe:

Black Rice with Sweet Potatoes, Purple Cabbage, Corn and Raisins

2 cups of black or forbidden rice

1 or 2 sweet potatoes

1 onion

1 can of organic corn or buy sweet corn at your local farmers market when in season

1/2 head of purple cabbage

couple handfuls of raisins or whatever dried fruit you prefer

some olive oil

several dashes of ground ginger

salt and pepper

a good heaping tablespoon of honey

Preheat oven 400 degrees

Cook the rice as directed on package or refer to Sarah B’s blog link above for instructions on how to thoroughly prepare your black rice. While rice is cooking peel and cube your sweet potato. Also, dice or slice an onion. Generously splash some olive oil on a baking sheet and add the sweet potatoes and onion. Sprinkle several dashes of ground ginger, salt and pepper over the sweet potatoes and onions. More generous with the ginger. Use a spatula to toss sweet potatoes, spices and oil together. Spread the sweet potatoes out on pan, so they evenly cover pan in a single layer. Put them on the middle rack of oven and bake for about 30 minutes or until tender with fork. Chop cabbage and saute at medium heat on stove with olive oil, salt and pepper until tender. When rice is done add the sweet potatoes, cabbage, corn and raisins to your rice and toss together. Add honey, salt and pepper to taste. Give another good toss.  Enjoy alone or on a corn tortilla with feta and fresh greens:) Or like us, we had them with amazing enchiladas. That recipes for another day:) Happy eating! And cheers to You!

 

 

 

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2 thoughts on “Black Rice with Sweet Potatoes, Purple Cabbage, Corn, Raisins…A Friday Night Feast!

  1. My husband and I met you at the farmers’ market last week. The cookie was phenomenal and I was hoping to come back this week. Will you be there? Also, love the blog! Keep the recipes coming.

    • Hello Annie! 1
      Yes, I will be at Cottin’s today! It has been awesome to see everyone come out to the market! Thank you so much for stopping to have a cookie last week! I am so glad you thoroughly enjoyed! I am still working on my recipes and appreciate the support and encouragement! I am so grateful to have local farmers to supply me with eggs. butter, milk and flour! And, a HUGE thank you to Linda Cottin! Look forward to seeing you and your husband soon! Happy Thursday:)

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