Black Forbidden Rice with Peaches and Snap Peas


4 to 6 servings
3 ½ cups water water3 ½
2 cups black forbidden rice (recommended: Lotus Foods) black forbidden rice2
1 (1 ½-inch) piece fresh ginger, peeled and finely chopped fresh ginger1
2 teaspoons kosher salt kosher salt2
1 tablespoon vegetable oil vegetable oil1
2 ½ cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces sugar snap peas2 ½
2 peaches, pitted and sliced peach(es)2
¼ cup seasoned rice vinegar seasoned rice vinegar¼
¼ cup grapeseed oil grapeseed oil¼
3 tablespoons honey honey3
1 tablespoon soy saucesoy sauce1


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.

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

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