Black Rice with Scallions and Sweet Potatoes

1. 1

   Rinse rice in a sieve under cold water.

2. 2

   Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes.

3. 3

   Let rice stand, covered, off heat 10 minutes.

4. 4

   While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and saute scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes.

5. 5

   Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes.

6. 6

   Add rice and toss gently to combine.

7. 7

   *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).

* Per serving · 4 servings · Values may vary.