Rice:

• 3 – ½ cups Water
• 2 cups – Black Forbidden Rice
• 1 (1 1/2-inch) piece – Fresh Ginger, Peeled and Finely Chopped
• 2 tsp. – Kosher Salt
• 1 Tbsp. – Extra Virgin Olive, Sesame Seed, or Mary’s Sautè oil
• 2 ½ cups – (8 ounces) Snap Peas, Trimmed and Cut into 1-inch pieces
• 2 Peaches – Pitted and Sliced

Dressing:

• 1/4 cup – Coconut Vinegar (other mild vinegars may also be used)
• 1/4 cup – Extra Virgin Olive, Sesame Seed, or Mary’s Sautè oil
• 3 Tbsp. – Honey
• 1 Tbsp. – Soy Sauce

To prepare the rice:

1. In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat.
2. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, 30 to 45 minutes.
3. Remove the pan from the heat and set aside for 5 minutes.
4. Fluff with a fork and place in a large serving bowl.
5. In a large nonstick skillet, heat the oil over medium-high heat.
6. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes.
7. Add the peach slices and cook for 2 minutes.
8. Transfer the peas and peaches to the serving bowl.

To prepare the dressing:

9. In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
10. Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.

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