A few days ago, I was speaking with Chuck from Cane Creek Farm when he was dropping off this week's CSA shares and I told him what I had planned for some of my bounty, he asked me to share the recipe. A family favorite has become a savory sweet potato dish that honestly the base of the recipe came off the back of the package of Black Rice. I just made it my own by adjusting the spices and adding in other ingredient to make it a full meal. The basic recipe can be made in about 40 minutes. It can be served as a side or as a full meal. Last night it was served as a full meal with the additions of pea shoots and shiitake mushrooms.
Most have not heard of Black Rice or eaten it. It is an heirloom cultivar that has a slightly sweet nutty flavor loaded with vitamin E and other antioxidants. It has a deep purple almost black color when cooked.
Ingredients
- 1 cup Black Rice, rinsed
- 1 large Sweet Potato (12 oz – 16 oz) Peeled and Diced
- Dried Shiitake Mushrooms, all of this week's share, Re-hydrated and chopped
- Pea Shoots, half of this weeks share, rinsed and thick stems removed and roughly chopped
- Spring Garlic, half the bunch of this weeks share, minced.
- 1 tablespoon fresh ginger, Peeled and Minced (no fresh ginger use paste or ground)
- 2 tablespoons oil, use your choice. I used sesame seed oil since this is an Asian inspired dish
- 2 cups Vegetable Stock
- Salt and Pepper to taste
Instructions
- Rehydrate the Mushrooms (for easy instructions click here)
- Bring 2 cups of stock and salt as desired to a rapid boil. Add rice and cover. Cook rice, on a low setting about 30 minutes until all of the liquid is absorbed. Remove Cover and take off the heat.
While the rice is cooking in a large skillet or fry-pan, heat oil on a moderate high heat. Add Shiitake Mushrooms, Sweet Potato, garlic, and ginger. Stirring until well coated and starting to brown (about 2 minutes). Lower temperature to medium and cover until sweet potatoes are just tender. Stirring frequently.- Once the potatoes are tender add in the pea shoots toss in pan and cover about 1 minute just to slightly wilt
- Toss in rice and Serve.
The basic recipe makes about 4 servings. It is easily scale-able based on how many servings you wish to make.
Happy Farm to Fork Eating!