This one-dish meal of Black Forbidden Rice with Shrimp, Peaches, and Snap Peas is perfect for any night of the week. Why is this black rice dish referred to as "forbidden?" In ancient China, black rice was considered the finest grain and only served to the Emperor. Therefore, it sometimes is called “forbidden rice,” as it was off limits for the general public.

Giada De Laurentiis
Recipe by Health May 2012

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Amy Neunsinger

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Yield:
Makes 6 servings (serving size: about 2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Source

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.

Nutrition Facts

431 calories; fat 13.1g; saturated fat 1.1g; mono fat 1.7g; poly fat 7g; protein 21g; carbohydrates 62g; fiber 5g; cholesterol 119mg; ironmg; sodium 901mg; calciummg.