Black Forbidden Rice with Peaches and Snap Peas

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Made the Forbidden Rice with the Dressing and served with Tilapia and Strawberry Salsa. Delicious!!! I'm in heaven. Thank You Giada for introducing me to this Recipe.

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Added yellow pepper and cooked chicken to use as a main dish. Loved it! May throw in some spinach when I serve at room temp.

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We are constantly trying new foods to improve our health, and the one theme that's easy to follow is "color means antioxidants". So, I had heard of Black Forbidden Rice and wanted to give this a try as a side to grilled salmon. I also wanted to try my new bottle of Blood Orange Olive Oil, which seemed a good combo with grilled salmon. I thought the vinegar was a bit strong, so would cut that back next time. I replaced half of the oil with the Blood Orange Olive Oil, and added a bit of fresh cilantro and sprinkled with sesame seeds for contrast and a little nutty taste. I left out the fruit/vegetables this time. I have to say, using this rice as a bed to the salmon was DIVINE. The two flavors in our mouth really complement each other and the colors were beautiful. I'm sure I'll try the original recipe this summer when peaches are in season, but a little experimenting was well worth it. Giada, you're my go-to chef on FoodNetwork and Cooking Channel!!!

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This dish is excellent! Love the combination of snow peas with the rice. I like the fruit in it too, but if you're not big into having fruit in a savory dish (as my husband is, then you can try just adding more snow peas instead of fruit. After reading some reviews about using either peaches or mangos, I decided to use both: 1 peach and 1 mango. The dressing is also very tasty without being overpowering.

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6/11/12
This dish was very flavorful without being over powering.
It also has intriguing visual appeal as well. Everyone wants to know what it is.
It was a great succes. I loved it.
A note two cups of rice is enough for 12 people.

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My first time cooking with Forbidden Rice! I used frozen peaches and frozen mixed veggies, with snap peas, carrots, broccoli, mushrooms and bell peppers. It was so good! The dressing is yum and I can see lots of other uses for that, maybe even on a salad. Just FYI, I don't use oil, so I sauteed my veggies and peaches in a small amount of veggie broth, and it worked just as well, and I didn't use the oil in the dressing. Very light and healthy! There aren't many recipes out there for the Forbidden Rice...so thank you!

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I LOVE this recipe! I've made it several times and have used mango instead of peaches (peaches weren't in season. I also substituted green peas because my husband likes them better. Other than that - it is the same. The dressing is wonderful! It was my first time trying forbidden rice as well - I love it. Thanks Giada for this fabulous recipe!

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I didn't care for this at all and I usually love Giada's recipes. :(

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Excellent, I really love the forbidden rice! it's great! I couldn't find any good fresh peaches since I found out about this recipe so I used frozen -- they are still good and so is the recipe! I think I'll have the rice tomorrow for breakfast w/some scrambled eggs!

Yum -- I want to spice up my breakfast and this rice is perfect for it. I will also try different variations/combinations! My oh my , I LOVE TO COOK!!

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Beautiful and impressive in a white dish.
This is a keeper. Loved the flavor. Not sure about the comment about it being too vinegar-y as i thought the flavor was mild. I will try adding some microplaned ginger to the dressing next time.
Als,o, will try different additions/subs like edamame, dried cherry, cramberries. also, i may toast some slivered almonds as some crunch would be great.
This would be a great side dish to an asian-inspired fish dish.