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Black Forbidden Rice with Pineapple and Snap Peas

This Black Forbidden Rice recipe highlights the nutty flavors of black forbidden rice while adding just the right amount of sweetness from the pineapple and a crunch from the snap peas. Enjoy this dish as a hearty meal or side dish.

Pineapples contain a lot of vitamin C, which acts as an anantioxidant to boost the body’s immunity while simultaneously helping to metabolize fats. Snap peas are low in calories and their 100 gram pods provide just 42 calories vs 81 in traditional green peas. Snap peas also have more vitamins and minerals along with additional plant nutrients than other types of peas. They also contain phytosterols, such as ß-sitosterol, which is said to help lower cholesterol. Now on to the dressing!

This quick and easy recipe is family friendly and packed with healthy benefits, what more is there to love?

From the kitchen of  @stefanielhuber



3 1/2 cups water

2 cups black forbidden rice

1 tsp of fresh ginger, peeled and finely chopped

2 teaspoons kosher salt

1 tablespoon vegetable oil

2 cups of fresh snap peas, trimmed and sliced on a diagonal

1 can of Pineapple Chunks (not in syrup) drained

1/2 cup grape seed oil

1/2 cup rice vinegar

2 tablespoons honey

1 tablespoon soy sauce



In a medium saucepan bring the water, rice, ginger, and salt to a boil over medium heat. Cover and reduce heat to low and let simmer until rice is tender. Remove from heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.


Meanwhile, in a large non-stick skillet or wok, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until barely soft, only about 2 minutes. Add the pineapple and cook for 2 minutes. If you cook them for too long they will lose their rich color. Transfer the peas and the pineapple to the serving bowl.


Black Forbidden Dressing Directions:


In a small bowl, whisk together oil,vinegar, honey, and soy sauce until emulsified. Pour the dressing over the black forbidden rice mixture and toss. Serve at room temperature.


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