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​Gingered Sweet Potato & Black Rice Bowl

​Gingered Sweet Potato & Black Rice Bowl

Posted by Robin Woods ~ The Mercantile Co. ~ The Sustainable General Store on Apr 12th 2019

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.

Black Rice  By Sanjay Acharya - Own work, CC BY-SA 4.0,

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.


  • 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


  1. Rehydrate the Mushrooms (for easy instructions click here)
  2. 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.
  3. Sweet Potatoes and Garlic and Ginger RoastingWhile 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.
  4. Once the potatoes are tender add in the pea shoots toss in pan and cover about 1 minute just to slightly wilt
  5. 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!