Black rice salad with mango and peanuts

Delight your taste buds with a vibrant black rice salad featuring a perfect blend of sweet mango, crunchy peanuts, and refreshing flavors.

Ingredients:

• oranges
• /4 cup (or more) fresh lime juice
• tablespoons vegetable oil
• tablespoon fish sauce (such as nam pla or nuoc nam; optional)
• cups black rice (preferably Lotus Foods Forbidden Rice)
• Kosher salt
• just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
• cup fresh cilantro leaves
• cup finely chopped red onion (about 1/2 large onion)
• /2 cup unsalted, dry-roasted peanuts
• scallions, thinly sliced
• jalapeños, seeded, minced

Instructions:

1. Peel off the skin and the white part of the oranges. Working above a medium-sized bowl to collect the juices and using a small sharp knife, carefully cut between the membranes to release the orange sections into the bowl. Squeeze the membranes over the bowl to extract any remaining juices. Filter the juices by pouring them through a fine-mesh sieve into a small bowl; keep the orange sections aside.
2. Combine 1/4 cup of lime juice, oil, and fish sauce (if preferred) with the orange juice in the bowl; mix well using a whisk. Set the dressing aside.
3. In a large saucepan, bring the rice and 2 3/4 cups of water to a boil. Lightly season with salt. Cover the pan, lower the heat, and let it simmer until all the liquid is absorbed, and the rice becomes tender, approximately 25 minutes. Remove the pan from the heat and allow it to rest, covered, for 15 minutes. Spread the rice on a baking sheet with edges, drizzle the dressing over it, lightly season with salt, and let it cool.
4. Put the mangoes and the rest of the ingredients in a large bowl. Add the rice and gently mix to combine. Lightly season with salt and additional lime juice, if preferred.

Summary:

• Calories: 2654 kcal
• Fat: 77 g
• Protein: 59 g
• Carbs: 455 g
• Potassium: 3756 mg
• Magnesium: 829 mg