Black Forbidden Rice With Peaches And Snap Peas
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
48
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
3.5 cups
Water2 tsps
Kosher Salt1 tbsp
Vegetable Oil1 cup
Seasoned Rice Vinegar1 cup
Grapeseed Oil3 tbsps
Honey1 tbsp
Soy SauceDirections:
1
For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat
2
Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes
3
Remove the pan from the heat and set aside for 5 minutes
4
Fluff with a fork and place in a large serving bowl
5
In a large nonstick skillet, heat the oil over medium-high heat
6
Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes
7
Add the peach slices and cook for 2 minutes
8
Transfer the peas and peaches to the serving bowl
9
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth
10
Pour the dressing over the rice mixture and toss well
11
Serve warm or at room temperature