Black forbidden rice with peaches and snap peas by Giada De Laurentiis and TK's forbidden black rice salad are both good recipes. TK's forbidden black rice salad is a sophisticated take on the classic dish.
To make black forbidden rice by De Laurentiis, boil 3 1/2 cups water, 2 cups black forbidden rice, 1 1/2-inch peeled and finely chopped fresh ginger and 2 teaspoons kosher salt in a medium saucepan over medium heat. Simmer, cover the pan, and cook for about 30 minutes until rice is tender. Remove from heat, and cool, then fluff in a large serving bowl.
Heat 1 tablespoon vegetable oil in a large nonstick skillet, and add 2 1/2 cups snap peas, trimmed and cut into 1-inch pieces, and cook until slightly soft. Add 2 pitted and sliced peaches, cook for two minutes, and transfer into serving bowl. For the dressing, whisk 1/4 cup seasoned rice vinegar, 1/4 cup grape seed oil, 3 tablespoons honey and 1 tablespoon soy sauce in a bowl until smooth. Pour dressing over rice, and toss.
For TK's forbidden black rice salad, bring to a boil 8 cups water and 2 packages black rice. At medium-low heat, simmer, covered, until done. Allow to rest for five minutes, transfer to a large bowl, fluff, and cool until just warm. Whisk 1 1/2 cups rice vinegar, 3/4 cup tamari, 1/3 cup sesame oil, 1/3 cup mirin, 1/4 cup Sriracha hot chili sauce and 3 tablespoons agave nectar until smooth. Pour dressing over cooled rice, and stir.
Stir 1 cup diced carrots, 1 cup roasted unsalted cashews, 1 diced red bell pepper, 1 diced yellow bell pepper, 1 diced orange bell pepper, 1/2 cup thinly sliced scallions, 2 tablespoons chopped Thai basil, 2 tablespoons chopped purple basil and 1 minced jalapeño pepper into rice.