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Forbidden Black Rice with Peaches and Sugar Snap Peas
Recipe by Giada De Laurentiis (repeated for emphasis)
Program: Giada at Home | Segment: LA Nights
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- Makes: 4 to 6 portions
- Nutrition Details (Per Portion, 1 of 6 portions):
- Calories: 403
- Total Fat: 13 g
- Saturated Fat: 1 g
- Carbs: 65 g
- Fiber: 4 g
- Sugars: 15 g
- Protein: 7 g
- Cholesterol: 0 mg
- Sodium: 762 mg
- Total Time: 55 min (Preparation: 10 min | Resting: 5 min | Cooking: 40 min)
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Ingredients
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Rice:
- 3 1/2 cups water
- 2 cups forbidden black rice (suggested: Lotus Foods)
- 1 (1 1/2-inch) piece fresh ginger, peeled and minced
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 2 1/2 cups (8 ounces) sugar snap peas, trimmed and sliced into 1-inch segments
- 2 peaches, pitted and cut into slices
Dressing:
- 1/4 cup seasoned rice vinegar
- 1/4 cup grapeseed oil
- 3 tablespoons honey
- 1 tablespoon soy sauce
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Directions
- For the rice: In a medium saucepan, combine the water, rice, ginger, and salt, bringing it to a boil over medium heat. Lower to a simmer, cover, and cook until the rice is soft, around 30 minutes. Take off heat and let sit for 5 minutes. Fluff using a fork and transfer to a large serving dish.
- In a large nonstick skillet, warm the oil over medium-high heat. Add the sugar snap peas and saut, stirring often, until just tender, about 2 minutes. Add the peach slices and cook for another 2 minutes. Move the peas and peaches to the serving dish.
- For the dressing: In a medium bowl, blend the vinegar, oil, honey, and soy sauce until fully combined.
- Drizzle the dressing over the rice blend and mix thoroughly. Enjoy warm or room temperature.
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Program: Giada at Home | Segment: LA Nights
Categories:
- Salad Dressing Ideas
- Grain Recipes
- Bean and Legume Dishes
- Pea Ideas
- Stone Fruit
- Peach Ideas
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