Black Forbidden Rice with Peaches and Snap Peas

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Black Forbidden Rice with Peaches and Snap Peas might be a recipe you should try. For $1.03 per serving, you get a side dish that serves 6. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 398 calories. If you have seasoned rice vinegar, peaches, honey, and a few other ingredients on hand, you can make it. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 55 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 46%. If you like this recipe, you might also like recipes such as Black Forbidden Rice with Shrimp, Peaches, and Snap Peas, Meatless Monday: Black Fried Rice with Snap Peas and Scallions, and Forbidden Black Rice Bowls with Ginger Soy Tofu.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped

1/4 cup grapeseed oil

3 tablespoons honey

2 teaspoons kosher salt

2 peaches, pitted and sliced

2 cups black forbidden rice (recommended: Lotus Foods)

1/4 cup seasoned rice vinegar

2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces

1 tablespoon soy sauce

1 tablespoon vegetable oil

3 1/2 cups water

Equipment:

sauce pan

frying pan

bowl

whisk

Cooking instruction summary:

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. 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. For the dressing: 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.

 

Step by step:


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.

2. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.

3. In a large nonstick skillet, heat the oil over medium-high heat.

4. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes.

5. Add the peach slices and cook for 2 minutes.

6. Transfer the peas and peaches to the serving bowl.

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

8. Pour the dressing over the rice mixture and toss well.

9. Serve warm or at room temperature.


Nutrition Information:

Quickview
397k Calories
6g Protein
12g Total Fat
66g Carbs
9% Health Score
Limit These
Calories
397k
20%

Fat
12g
19%

  Saturated Fat
2g
18%

Carbohydrates
66g
22%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
955mg
42%

Get Enough Of These
Protein
6g
13%

Manganese
0.83mg
41%

Vitamin C
26mg
32%

Vitamin E
3mg
22%

Selenium
9µg
14%

Copper
0.23mg
12%

Vitamin A
573IU
11%

Vitamin K
11µg
11%

Phosphorus
106mg
11%

Fiber
2g
10%

Vitamin B5
1mg
10%

Vitamin B6
0.19mg
9%

Vitamin B3
1mg
9%

Iron
1mg
9%

Magnesium
32mg
8%

Vitamin B1
0.11mg
8%

Potassium
260mg
7%

Zinc
0.92mg
6%

Folate
23µg
6%

Vitamin B2
0.09mg
5%

Calcium
43mg
4%

covered percent of daily need
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