Black Forbidden Rice with Peaches and Snap Peas (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
3 1/2 cups water |
2 cups black forbidden rice (recommended: lotus foods) |
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped |
2 teaspoons kosher salt |
1 tablespoon vegetable oil |
2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces |
2 peaches, pitted and sliced |
1/4 cup seasoned rice vinegar |
1/4 cup grapeseed oil |
3 tablespoons honey |
1 tablespoon soy sauce |
Directions:
1. For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
3. For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
4. Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.
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