Black Forbidden Rice with Shrimp, Peaches, and Snap Peas

                       

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Yield: Makes 6 servings (serving size: about 2 cups salad)

Ingredients

• 2 cups black rice (see note)
• 3 1/2 cups water
• 1 (1 1/2-inch) piece fresh ginger, peeled and chopped
• Kosher salt and freshly ground black pepper
• 4 tablespoons plus 1 tsp grapeseed oil, divided
• 1 1/4 pounds peeled and deveined large shrimp
• 2 1/2 cups sugar snap peas, cut into 1-inch pieces
• 3 peaches, cut into 1/4-inch-thick slices
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons honey
• 1 tablespoon reduced-sodium soy sauce

Preparation

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.

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.

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.

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.

Nutritional Information

Calories per serving:	431
Fat per serving:	13.1g
Saturated fat per serving:	1.1g
Monounsaturated fat per serving:	1.7g
Polyunsaturated fat per serving:	7g
Protein per serving:	21g
Carbohydrates per serving:	62g
Fiber per serving:	5g
Cholesterol per serving:	119mg
Iron per serving:	0.0mg
Sodium per serving:	901mg
Calcium per serving:	0.0mg