Exotic Purple Sweet Potato & Black Rice Delight

Today’s Inspired Dish

Hey there, foodies! Today, I’m excited to share with you a unique and flavorful dish that’s perfect for a cozy night in or a special occasion. This recipe came to me when I was experimenting in the kitchen, and the result was a combination of unexpected flavors that truly surprised my taste buds.

Ingredients

purple sweet potato (200g)
black rice (100g)
coconut milk (200ml)
lemongrass (1 stalk)
ginger (thumb-sized piece)
lime (1)
fresh cilantro (a handful)
chili pepper (to taste)
salt (to taste)

Kitchen Tools

chef’s knife
cutting board
saucepan
grater
citrus juicer

Preparation

I start by peeling and cubing the purple sweet potato, then rinsing the black rice under cold water. In a saucepan, I combine the coconut milk, chopped lemongrass, and grated ginger. I bring this mixture to a simmer before adding the sweet potato and black rice.

I let it cook on low heat, stirring occasionally, until the sweet potato is tender and the rice is cooked through. Meanwhile, I zest the lime and juice it, then finely chop the fresh cilantro and chili pepper.

Once the sweet potato and rice are cooked, I remove the lemongrass stalk and stir in the lime zest and juice, cilantro, chili pepper, and a pinch of salt. I give it a final stir, adjusting the seasoning to my taste.

Tips

For an extra burst of freshness, you can add a squeeze of lime juice just before serving. This will brighten up the flavors and give the dish a zesty kick.

Serving

This exotic dish weighs approximately 600 grams when cooked, making enough for 4 servings. Each serving is around 150 grams, with an estimated calorie count of 200 per serving.

I encourage you to give this unique recipe a try and feel free to get creative with your own twists and variations. Cooking should always be a fun experiment, so don’t be afraid to make it your own. Enjoy!