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:

Equipment:

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:

covered percent of daily need