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Black Forbidden Rice with Peaches and Snap Peas

Black Forbidden Rice with Peaches and Snap Peas
PREP TIME
10 min
COOK TIME
40 min
YIELDS
4 - 6 servings

It’s said that forbidden rice was once eaten exclusively by the Emperors of China, but don’t worry – you’ll be praised instead of punished for serving this nutrition-packed dish.

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Ingredients

Rice

3 ½
cups water
2
cups black forbidden rice (recommended: Lotus Foods)
1
(1 ½-inch) piece fresh ginger, peeled and finely chopped
2
tsp kosher salt
1
Tbsp vegetable oil
2 ½
cups (8 oz) snap peas, trimmed and cut into 1-inch pieces
2
peaches, pitted and sliced

Dressing

¼
cup seasoned rice vinegar
¼
cup grapeseed oil
3
Tbsp honey
1
Tbsp soy sauce
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Directions

Step 1

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.

Step 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.

Step 3

For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.

Step 4

Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

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