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Tuesday
Apr022013

Orange Glazed Sweet Potatoes + Forbidden Rice

Have you ever tried pairing orange with sweet potatoes?  This was a first [I think?] for me and upon the very first bite I was kicking myself for never trying this combination before.

orange glazed sweet potatoes + forbidden rice // edible perspective

Sweet potatoes are one of the most versatile foods ever to exist.  Or it at least seems that way!  I never really ate them growing up but have come to love them in the past few years.  Now they’re definitely a part of my weekly diet.

orange glazed sweet potatoes + forbidden rice // edible perspective

One of the reasons I adore sweet potatoes so much is because of their versatility.  There are least a half-dozen ways you can cook them and an endless amount of ways to top them.  You can go sweet or savory, breakfast or dinner, oven or pan, etc.

A few of my favorite toppings:

  • almond butter, cinnamon, honey drizzle
  • coconut butter + cinnamon
  • tahini, salt, pepper
  • roasted mushrooms, sunny-side-up egg, sharp cheddar cheese, salt, pepper
  • smoked paprika or sun-dried tomato almond butter
  • pre-roast rub: coconut oil, salt, pepper
  • pre-roast rub: ghee, salt, pepper after-roast: ketchup

orange glazed sweet potatoes + forbidden rice // edible perspective

And then there’s this crazy black “forbidden” rice.

I have a major thing for rice and this is my new favorite.  Besides its inviting chewy texture and nutty flavor, black rice is loaded with extra nutrients + antioxidants from that deep, dark color…I’m in rice-love.

orange glazed sweet potatoes + forbidden rice // edible perspective

When raw, this rice is jet black but while cooking it transforms to a deep, purple hue.  I love combining this rice with brightly colored food for contrast.  Although, it would be delicious no matter what you pair it with.

orange glazed sweet potatoes + forbidden rice // edible perspective

I decided to make a sweet + savory orange glaze for the potatoes and bake them in a way that produces the fluffiest, most pillowy sweet potatoes you’ve ever tasted.  The exterior skin caramelizes and becomes slightly crispy, while the inside remains creamy and smooth. 

orange glazed sweet potatoes + forbidden rice // edible perspective

Print this!

Orange Glazed Sweet Potatoes + Forbidden Rice gluten-free, vegan // yields 2-4 servings

for the rice

  • 1 cup uncooked black forbidden rice
  • 1/2 tablespoon unrefined coconut oil
  • pinch of salt
  • water, according to package directions
  1. Melt the oil in a pot over medium.  Once hot add in the rice and a pinch or two of salt, then stir for about 2-3 minutes. 
  2. Cook the rest of the way according to package directions.  Be sure to let sit covered [off the burner] for 5 minutes after cooking and then fluff with a fork before serving.

for the orange glaze

  • 1/2 cup fresh squeezed orange juice
  • 3 tablespoons unrefined coconut oil, melted and slightly cooled
  • 1 tablespoon gluten-free tamari
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoons orange zest
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon grated fresh garlic
  • 1/8 – 1/4 teaspoon cayenne pepper, optional
  1. While the rice is cooking combine all of the glaze ingredients in a bowl and whisk vigorously until combined. Or shake together in a sealed jar.

for the potatoes

  • 2-3 large sweet potatoes, scrubbed and sliced about 1/4-inch thick
  • sesame seeds, optional
  1. Pre-heat your oven to 350*F and line a large baking sheet with parchment paper.
  2. Place the potato slices on the parchment and drizzle with the glaze, reserving a few tablespoons.
  3. Rub the slices on both sides, place in a single layer, then bake for 20 minutes.
  4. Remove from the oven, increase the temperature to 400*F, flip the slices and bake for another 17-22 minutes until golden brown and fluffy. 
  5. Serve over the hot rice and top with a drizzle of the remaining glaze, sesame seeds, and a sprinkle of salt if desired.

notes/substitutions: You can use no-sugar added orange juice instead of fresh if needed.  Feel free to sub another oil [sunflower/safflower/etc.] or melted ghee instead of coconut oil.  You can use apple cider vinegar instead of rice vinegar.  Gluten-free soy sauce can be subbed for tamari.

orange glazed sweet potatoes + forbidden rice // edible perspective

It’s completely acceptable to pop these into your mouth straight from the pan, accompanied of course, by forkfuls of steaming hot rice.

orange glazed sweet potatoes + forbidden rice // edible perspective

The glaze is also great with baked or pan fried tofu + tempeh.  We tried it out last night!

Enjoy!

Ashley

Reader Comments (29)

Digging that rice, those potatoes, everything!
Oh my goodness... thankfully I'm going grocery shopping tonight! Guess what's going to be on my list?! My husband will love the orange glaze :) Looks delicious Ashley!
Looks delicious !!
April 2, 2013 | Unregistered CommenterHari Chandana
Everything looks so appetizing!! Love the simplicity of this recipe!
April 2, 2013 | Unregistered CommenterMr. & Mrs. P
This reminds me of stick mango rice pudding, a famous Thai dessert!
April 2, 2013 | Unregistered CommenterKiran @ KiranTarun.com
Such amazing colors!
April 2, 2013 | Unregistered CommenterSarah @ An Apple A Day
Yum!! Wish I had this for lunch today.
Whoa! What an amazing combination. I've eaten black rice with mango as a dessert before, which tastes divine btw, but nothing like this. Will definitely try this out. Thanks for posting
April 2, 2013 | Unregistered CommenterMaria
For the rice you have 1/2 unrefined coconut oil. Is that 1/2 Tablespoon????
This looks amazing. I love forbidden rice and haven't eaten in probably 3 years...WHY?!?!?!?
April 2, 2013 | Unregistered CommenterLauren
@Lauren - Yes!! Nice catch. Thanks!
April 2, 2013 | Registered CommenterAshley
Stunning colors! I've never paired orange and sweet potato, but I love the sound of that. Forbidden rice just makes everything gorgeous. Love!
April 2, 2013 | Unregistered CommenterMarie @ Little Kitchie
That rice! I am so excited to hunt it down and try it!
April 2, 2013 | Unregistered CommenterKatie
I love the colors! Black rice is so fascinating, and delicious. I don't often cook rice because I don't usually spend more than 20-30 minutes making my food (time is of the essence as a student!), but I would love to try this some time soon. I've had black rice at restaurants before and have not been disappointed.
Oh wow!! This looks awesome!! I love that rice! and OMG the sweet potatoes! LOVE! You are so creative! How do you come up with these recipes?!
April 2, 2013 | Unregistered CommenterTieghan
I've never tried forbidden rice. But I love foods with rich colors so this looks awesome. I'll pick a bag up next time I'm at the store! Thanks for sharing the recipe - yum!
April 2, 2013 | Unregistered CommenterMaria Tadic
Forbidden rice is the jam. I tried it for the first time about 3 years ago at a little restaurant here in Charleston called the Mustard Seed. They always spice up their food with obscure ingredients. I know it was served under fish---i think swordfish? Some kind of light white fish, paired with swiss chard. It's surprisingly flavorful, unlike most rice, and being from the south, I eat a LOT of rice. This one reigns supreme. It's expensive, but SO worth it. Good call, pairing it with sweet potatoes.
April 2, 2013 | Unregistered CommenterMary Legare Whaley
Yum- that looks so delicious and hearty! I never eat rice, but for some reason I have really been craving it lately.

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April 2, 2013 | Unregistered CommenterJess
I've used orange zest and vanilla to flavor a sweet potato mash that was elevated from side dish to dessert with the addition of cream cheese. Your sweet potatoes look divine!
April 3, 2013 | Unregistered CommenterJennifer
Absolutely gorgeous! I've only ever come across a long grain black rice...I had a red one though that's short grain and has a nice chew! I want those sweet potatoes now!!!
April 3, 2013 | Unregistered CommenterShel@peachypalate
The sweet potatoes look awesome...I've tried a orange Juice + sweet potato puree recipe before but this looks amazing...Never seen rice this color though and the first thought that comes to mind is mixing it with wild rice for color...nice look though
April 4, 2013 | Unregistered CommenterAndy Glenn
I am just obsessed. I love the sweetness of forbidden rice -- my favorite! Your sweet potato toppings sound incredibly delicious too. :)
Yes, yes, yes! This looks incredible. I happen to have all the ingredients in my cupboards, coincidence? I think not. This will definitely be dinner one night this week.
April 6, 2013 | Unregistered CommenterHerbivore Triathlete
I agree, black rice is the best.. and oddly enough I also just featured it with a bright orange roasted carrot hummus. Yours looks yum, too. Can't wait to try it with my next batch of black rice.
It looks delicious. I have to try that recipe.
I've never had sweet potatoes with orange before, but it sounds delicious! I'm thinking I'll put some of the glaze on some tofu or tempeh and bake it along with the sweet potatoes to make this a complete meal. I've always wanted to try black rice too. I'll have to pick some up so I can make this.
April 12, 2013 | Unregistered CommenterKerry
Ahh so cool to see forbidden rice! I had bibimbop for the first time a few months ago and that was my first forbidden rice experience. When you see purple rice for the first time you're like - WHAAAAT!? Or at least I was. And it was so delicious. Cool to see the actual process for it.

So yeah, forbidden rice seems like it would go great with sweet potatoes!
April 21, 2013 | Unregistered CommenterJack Martin
Is there a difference between forbidden black rice and long grain black rice?
And does adding the coconut oil in the beginning do something special to it? Because all other recipes I've seen just state to rinse the rice and then cook in water.
May 14, 2013 | Unregistered CommenterKira
@Kira - There may be a slight texture difference, as long grain rices usually aren't as plump. You definitely don't have to add the coconut oil, but in this case it adds a bit of flavor + smoothness to the texture. Hope this helps!
May 14, 2013 | Registered CommenterAshley
Just tried this with red yams, tofu (extra firm), and broccoli. The glaze was great with tofu and broccoli, but I think it overpowered the natural flavors of the yams. Great recipe!
February 15, 2014 | Unregistered CommenterSamantha

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