Ingredients:
3c. black rice- cooked and cooled to room temperature
2c. diced snap peas
2 mini sweet bell peppers, diced
1/4c. diced onion
1tbsp coconut oil (or cooking oil of choice)
1/4c. seasoned rice vinegar
1tbsp. bragg's liquid amino acids (or soy sauce, if not GF)
2tbsp. peach/mango/orange preserves
Method.
In a medium/large sauté pan over medium/high heat, add the coconut oil. Sauté the onions until they just begin to turn translucent- 2 minutes. Add peppers, cook another minute. Add diced snap peas and sauté until they are just turning bright green, about 30 seconds. Remove from heat and put all the veggies in a large bowl, reserve.
In a separate small bowl, add the vinegar, amino acids and preserves. Whisk together. (A tsp. or so of sesame oil might be good in the sauce too if you have it on hand- but, not necessary.) Dump the cooled rice into the larger bowl that the veggies were cooling in and toss to combine. Pour the dressing over the rice/veggie combination and toss to evenly coat. Serve at room temperature or chilled.
