I'm kind of obsessed with this newest salad. It's the perfect balance of sweet, salty, crunchy, and soft. I adapted it from a recipe I found in People magazine.
If you've not tried this type of rice, it's a must! Soft yet crunchy, delicious, nutty, and packed with good stuff. I found a bag for $4.99 at Fresh Market.
FORBIDDEN RICE SALAD WITH PEACHES & SNAP PEAS
3 1/2 cups water
2 cups black forbidden rice (recommended: Lotus Foods)
1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped(I used minced ginger from a jar...a little over 1 tablespoon)
2 teaspoons kosher salt
2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
2 peaches (or more if you like), pitted and sliced
1/4 cup seasoned rice vinegar (I came up a little short on rice vinegar and red wine vinegar worked nicely)
1/4 cup grapeseed oil (I acutally didn't have any, so I used walnut oil and olive oil and they worked great)
3 tablespoons honey (I actually added 4 T...we love honey around here)
1 tablespoon soy sauce
1-2 teaspoon minced ginger (The original recipe did not call for this, but I thought it worked great in the dressing)
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, ginger, and soy sauce until smooth. Top rice with peas and peaches. Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.
The original recipe actually said to saute the peaches and peas in some oil, but I just kept the peaches fresh, steamed the peas, and then stirred them into the rice. It was also suggested in the many reviews to substitute mango for the peaches. I plan on trying that next time, but to be honest, my favorite way to eat mango is with sliced avocado and a drizzle of olive oil, lime juice, salt, and pepper. Oh man, yum.
EGGPLANT WITH PINE NUTS AND GOAT CHEESE