Prep Time
20 Mins
Cook Time
35 Mins
Yield
Makes 6 servings (serving size: about 2 cups salad)
Photo: Amy Neunsinger

How to Make It

Step 1

In medium saucepan, bring rice, water, ginger, and teaspoon salt to a boil; reduce heat, cover, and simmer until tender (30 minutes). Remove from heat; let stand 5 minutes. Fluff with fork and transfer to a large bowl.

Step 2

Meanwhile, in large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and a pinch each salt and pepper; cook, stirring, until cooked through and opaque (4-5 minutes). Remove shrimp; wipe pan with paper towels.

Step 3

In same pan, heat 1 teaspoon oil over medium-high heat. Add snap peas and cook, stirring often, 2 minutes. Add peaches and cook 2 minutes. Transfer to bowl with rice.

Step 4

In a medium bowl, whisk together vinegar, remaining 3 tablespoons oil, honey, and soy sauce until smooth; pour dressing over rice mixture, add shrimp, and toss.

Chef's Notes

If you can't find black rice, you can use brown, basmati, or jasmine.

Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Copyright 2012 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

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