Black Forbidden Rice with Peaches and Snap Peas

  • Total: 55 min
  • Prep: 10 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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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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