Black "forbidden rice" got its name from ancient times. According to legend, China's emperor was the only one allowed to eat this exotic rice. Black forbidden rice with shrimp, peaches, and sugar snap peas is sweet and savory and with the orangeness of the peaches and the blackness of the rice, this dish is an eye pleasing Halloween dish.
black forbidden rice with shrimp,
peaches, and sugar snap peas
adapted from
weeknights with Giada
Giada De Laurentis
Ingredients
2 cups black forbidden rice
1 (1 1/2 inch) piece fresh ginger,
peeled and finely chopped
Kosher salt
Freshly ground black pepper
1/4 cup plus 3 tablespoons grapeseed oil
1 1/2 pounds peeled and deveined large shrimp
2 1/2 cups sugar snap peas, trimmed and cut into
1 inch pieces
3 peaches, stones removed, cut into1/4-inch-thick slices
1/4 cup seasoned rice vinegar
3 tablespoons honey
1 tablespoon soy sauce
In a medium saucepan, bring 3 1/2 cups of water, the rice and the ginger, and 2 tablespoons salt to boil over medium heat. Reduce the heat, cover the pan and simmer until the rice is tender, about 30 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork and transfer to a large serving bowl.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook stirring frequently, until the shrimp are cooked through and opaque, 4 to 5 minutes. Remove the shrimp and set aside to cool. Using paper towels, wipe the pan dry.
In the same pan, heat 1 tablespoon of the oil over medium-high heat. Add the sugar snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook 2 minutes. Transfer the peas and peaches to the serving bowl.
In a medium bowl, whisk together the vinegar, 1/4 cup oil, honey, and soy sauce until smooth. Pour over the rice mixture. Add the shrimp and toss well. Serve warm or at room temperature.
follow Anne on twitter and Instagram @AnneFretz
black forbidden rice with shrimp,
peaches, and sugar snap peas
adapted from
weeknights with Giada
Giada De Laurentis
2 cups black forbidden rice
1 (1 1/2 inch) piece fresh ginger,
peeled and finely chopped
Kosher salt
Freshly ground black pepper
1/4 cup plus 3 tablespoons grapeseed oil
1 1/2 pounds peeled and deveined large shrimp
2 1/2 cups sugar snap peas, trimmed and cut into
1 inch pieces
3 peaches, stones removed, cut into1/4-inch-thick slices
1/4 cup seasoned rice vinegar
3 tablespoons honey
1 tablespoon soy sauce
In a medium saucepan, bring 3 1/2 cups of water, the rice and the ginger, and 2 tablespoons salt to boil over medium heat. Reduce the heat, cover the pan and simmer until the rice is tender, about 30 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork and transfer to a large serving bowl.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook stirring frequently, until the shrimp are cooked through and opaque, 4 to 5 minutes. Remove the shrimp and set aside to cool. Using paper towels, wipe the pan dry.
In the same pan, heat 1 tablespoon of the oil over medium-high heat. Add the sugar snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook 2 minutes. Transfer the peas and peaches to the serving bowl.
In a medium bowl, whisk together the vinegar, 1/4 cup oil, honey, and soy sauce until smooth. Pour over the rice mixture. Add the shrimp and toss well. Serve warm or at room temperature.
follow Anne on twitter and Instagram @AnneFretz
black forbidden rice with shrimp, peaches, and sugar snap peas
ReplyDeletehttp://annefretz.blogspot.com
The Recipe: To Be Or Not To Be
This luscious and exotic dish is an eye pleasing Halloween dish!
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