Wednesday, August 21, 2013

Black Forbidden Rice with Peaches and Snap Peas

Let's pretend this picture doesn't really look like this. Oh well. It was a fun and colorful dish. Calvin ate it enthusiastically that despite sweeping I was still finding little rice grains all over (which just so happen to look exactly like little bugs when they are on the floor.) Appetizing picture and appetizing description, right?

3 1/2 cups water
2 cups forbidden rice
1 (1.5 inch) piece fresh ginger, peeled and finely chopped
2 tsp. kosher salt
1 Tbsp. oil (I used grapeseed)
2 1/2 cups snap peas, trimmed and cut into 1-inch pieces
2 peaches, pitted and sliced

1/4 cup seasoned rice vinegar
1/4 cup grapeseed oil
3 Tbsp. honey
1 Tbsp. soy sauce

1. To make the rice, bring water, rice, ginger, and salt to a boil in a medium saucepan over medium heat. Reduce 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. Add peas and peaches.

2. For the dressing, whisk together vinegar, oil, honey and soy sauce in a medium bowl, until smooth. Pour dressing over rice mixture and toss well. Serve warm or at room temperature.

adapted slighlty from Giada

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