Black Rice Salad with Mango and Peanuts Recipe

Name: Black Rice Salad with Mango and Peanuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 oranges; 1/4cup fresh lime juice (about 2 limes worth); 2 tablespoons extra virgin olive oil; 1/2 tablespoon fish sauce; 2 cups dry black rice; Kosher salt to taste; 2 ripe mangoes, peeled, pitted, cut into 1/2-inch dice; 1 cup fresh cilantro leaves, roughly chopped; 1 cup red onion (about 1/2 large onion), finely chopped; 1/2 cup unsalted, dry-roasted peanuts; 6 scallions, thinly sliced; 2 jalapeños, seeded, minced

Ingredients

2 oranges
1/4cup fresh lime juice (about 2 limes worth)
2 tablespoons extra virgin olive oil
1/2 tablespoon fish sauce
2 cups dry black rice
Kosher salt to taste
2 ripe mangoes, peeled, pitted, cut into 1/2-inch dice
1 cup fresh cilantro leaves, roughly chopped
1 cup red onion (about 1/2 large onion), finely chopped
1/2 cup unsalted, dry-roasted peanuts
6 scallions, thinly sliced
2 jalapeños, seeded, minced

	PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 8 servings

Instructions

Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes.
Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
Substitution options: To make this vegetarian/vegan, omit the fish sauce and you can sub in olive oil instead. If you want it SPICY, opt for Serrano peppers instead!