This RISOTTO has been one of my favorite meals lately: great nutritional value, amazing source of fibers, minerals and vitamins (iron, zinc, calcium, phosphorous, Vitamin E, B1, B2, folate acid).
Black Rice, or ‘Forbidden Rice’, is an ancient grain that has been eaten in regions of Asia for thousands of years: for centuries it was reserved for only Chinese Royalty. This type of rice is the richest in powerful disease-fighting antioxidants, it has anti-inflammatory properties, and last but not least, is believed to have the ability to stop the development of diabetes, cancer, heart disease and weight gain. Not to mention, it is a naturally gluten free grain.
I love black rice as it has a mild nutty taste, and it’s just perfect for risottos! In this recipe it is combined with Sweet Potatoes (or you can use Yams if you prefer a slightly sweeter finish), another incredible super-food! So I would truly call this the “perfect meal”!
Nicole’s SWEET POTATOES BLACK RISOTTO
Gluten Free – Clean Eating – High Fiber – Vegetarian Recipe
1 cup of Black Rice
2 cups of Water
2 Green Onions
2-3 Sweet Potatoes (or Yams)
2 Tbsp Coconut Oil
Salt & Pepper
In a medium pot heat the coconut oil and add the chopped green onions. Saute’ for about a minute, add the sweet potatoes (peeled and cut into 1-1.5in. cubes). Stir for another minute to coat the potatoes with the oil then add the water, a pinch of salt and bring to a boil. When the water is boiling add the rice, cover and let it simmer on a low flame for 30/35 minutes, stirring occasionally making sure it is not sticking to the bottom of the pan. After 35 minutes your rice should be ready: the water absorbed and you should have a ‘moist’ consistency. Turn off the flame, add few spoons of parmesan cheese (to taste), stir, and cover again let sit for a couple more minutes.
Serving suggestion: If you like cheese you are welcome to sprinkle a little more on top, as well as some crushed black pepper. I top it off with some fresh arugula to enhance the bitter-sweet taste contrast.
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