Gluten Free | 5-Ingredients-or-Less Recipe #3: Black Rice with Sweet Potatoes and Edamame
Sundays are quality time spent with my mom at the farmers market. Today’s haul was massive since I was out of town for Thanksgiving last weekend.
We bought all sorts of winter vegetables, including a ton of sweet potatoes, kale, and some other fruits like apples, grapes and tangerines. Once in awhile we find an interesting gem like this beautiful, and I mean bee-eauuu-ti-fuuuul bag of purple sweet potatoes.
Just look at that color.
What do black rice, purple potatoes, red cabbage, blueberries, and red grapes have in common?
They’re all anti-cancer foods!
Some quick facts about this purple tubular carb, aka the “Okinawan sweet potatoes”:
- Very high in antioxidant, particularly known as anthocyanin. It’s the same pigment in blueberries, red cabbage, and red grapes that gives it a brilliant purple color. Antioxidants help protect you against cardiovascular disease and cancer!
- Also high in vitamin A, vitamin C and manganese.
- Good source of copper, dietary fiber, vitamin B6, potassium and iron.
- Improves blood sugar regulation
Read this if you want to know more about the different types of sweet potatoes and their health benefits.
Since we’re on the topic of antioxidants, let’s talk about my favorite gluten-free rice. Forbidden black rice also contains anthocyanin. I love the taste, texture, and the color. You get this nutty taste, with a hint of fruit or floral after taste. In the ancient Chinese era, black rice was considered very rare. Only the emperor had access to it. Now they’re sold at Costco!
Inspired by Whole Foods, this dish is very easy to make and also ideal for post-workout meals. The food at Costco are so expensive but once in awhile I like to splurge and try their food. So far I have yet to be disappointed.
So after sampling this dish, I create a slightly different version of it. The original dish had bell peppers. I made two different versions. One had purple sweet potatoes, yams and edamame. (Edamame gives it a nutritious crunch). The second one had purple sweet potatoes and avocado. Both were seasoned with organic sesame oil, tamari and green onions. Do not skip the green onions!
This recipe is also perfect for meal preps because it actually tastes better the next day.
- Lim, Soyoung. “K-State Researcher Studies the Anti-Cancer Capabilities of a Specila Purple Sweet Potato.” 9 June 2009. Kansas State University. 4 Nov 2011
- 1 cup black rice
- 1.5 cups water
- 4 sweet potato (yams, purple yams, or yellow sweet potato)
- 2 green onion stalks
- 2 tablespoon unrefined organic sesame oil
- 2.5 tablespoon tamari (gluten-free soy sauce)
- sea salt & pepper to taste
- optional: for extra protein you can add 2 tablespoon hemp seeds
- Bring rice, water and a pinch of salt to a quick boil, cover and lower heat to a simmer for 20-30 minutes.
- In the meantime, steam or boil sweet potatoes.
- Whisk together sesame oil, tamari, and onions.
- Turn off heat and let rice cool, then add sweet potatoes, edame.
- Add sesame oil and tamari mixture to black rice.
- Add salt and pepper to taste.
- Toss gently and serve.