Fortunately my husband recently developed and new liking to Snap Peas. Honestly how can you not like them. Well one night I was cutting up some pea pods and he asked me what are those sweetie? I of course replied no worries honey, but I am adding these delicious crisp snap peas to MY salad. After a bit of coercing, he tried one and said........"hmmmmm....these aren't too bad!" Hallelujah.
Since than I've been serving them raw with hummus, guacamole, spinach dip, on salads but tonight they will be sauteed and added to my main dish Forbidden Black Rice with Shrimp, Peaches and of course Snap Peas. Lets hope my honey likes this.........because I know I will.
The first thing I did was prepare my Black Rice. The minute I saw this bag of rice at Whole Foods I knew I just had to purchase it. Of course the next task was to find some recipes and with my collection of cook books, I just knew it wouldn't be a problem. Recently I was given Giada's new book Weeknights with Giada........Since I have all her other books, my friend just knew it would be a perfect hostess gift. She was right.
In her book Giada includes a section titled "change of pace" and I love experimenting as much as any other cook and my husband and my guests don't seem to mind either. So here we go.......,
As usual I made a few changes to Giada's recipe starting with the Rice. I chose to saute 1 1/2 inch finely chopped ginger and 3 cardamon pods in 2 tbls of coconut oil for a few minutes instead of boiling this with the rice. After a few minutes I than added 2 cups of rice and let this saute for another few minutes. Now pour in about 3 1/2 cups of water and bring to boil. Cover with a lid and place in oven for one hour.
In the mean time, heat 2 tbps of coconut oil over medium-high heat. Add 1 lb. peeled and deveined shrimp, season with Salt and Pepper. Cook stirring frequently for about 2 minutes.
Add 2 cups snap peas that have been trimmed and cut in half. Continue to saute for another 2 minutes. Add 2 peaches which which have been cut in slices and continue to cook for only another minute or two. Add to your rice.
In a medium bowl, whisk together 1/4 cup rice vinegar (i used coconut vinegar), 1/4 cup of grapeseed oil, 3 tbps honey, and 1 tbsp of soy sauce (i used coconut aminos) Whisk until smooth. Pour over your rice mixture. Serve warm or at room temp.
Now Enjoy..............
