Black Forbidden Rice With Shrimp, Peaches, And Snap Peas

• 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

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.
5. If you can't find black rice, you can use brown, basmati, or jasmine.

black rice, water, fresh ginger, kosher salt, grapeseed oil, shrimp, sugar snap peas, peaches, rice vinegar, honey, soy sauce

Taken from www.myrecipes.com/recipe/black-forbidden-rice-shrimp (may not work)