Purple Japonica sticky rice is just one of the new rices I discovered at the Whole Foods Market Lincoln Park's new bulk department. I cooked it up for a savory dish, but it would be great with some blueberries and a vanilla bean for a sweet dessert or hearty breakfast.
My only question --- how do they get it purple? Bathe it in Barney juice, I'm sure...
Purple Rice with Sweet Potatoes and Collards
1 cup Japonica purple rice
2 sweet potatoes
1 inch fresh ginger
1 teaspoon red chili flake
1 bunch collard greens (or kale, Swiss chard, or any other hearty dark green)
Combine rice with 2 cups of water in a small pot over high heat. Cover and bring to a boil. Reduce to a simmer and cook until rice is done, about 25-30 minutes.
Wash sweet potatoes and dice into bite-sized pieces. Peel and mince ginger. Toss sweet potatoes with ginger, red chili flake, and 1/4 cup water. Spread into a single layer on a baking sheet and roast until potatoes are done, about 20 minutes.
Meanwhile, strip the leaves from the stems of your dark greens. Cut into bite-sized strips. Steam in a large shallow pot over high heat until done, about 7 minutes. About this time, your sweet potatoes should be close to done. When they are finished roasting, toss into the the steamed greens, along with any roasting juices. Stir well to combine and cook over high heat until most of the liquid has evaporated, just leaving a couple tablespoons of sauce in the bottom of the pan.
About this time, your rice should be done. Fluff with a fork. Serve a big mound of rice with a generous portion of the sweet potato and greens mixture.
Enjoy with low-sodium tamari, red chili sauce, or toasted sesame seeds.