3 1/2 cups water
2 cups black forbidden rice (recommended: Lotus Foods)
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
2 teaspoons kosher salt
1 tablespoon vegetable oil
2 1/2 cups (8 ounces) 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 tablespoons honey
1 tablespoon soy sauce
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.
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