Black rice salad with mango and peanuts

Delicious black rice salad with a tropical twist of juicy mango and crunchy peanuts. A flavorful and refreshing dish perfect for a light and healthy meal.

Ingredients:

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

Instructions:

1. Peel off the skin and white membranes from the oranges. Over a medium-sized bowl to collect the juices, separate the orange segments by cutting between the membranes using a small sharp knife. 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 segments aside.
2. In the bowl with the orange juice, mix in 1/4 cup of lime juice, oil, and fish sauce (if preferred). Stir the dressing well to combine the ingredients. Keep the dressing aside for later use.
3. In a large saucepan, bring the rice and 2 3/4 cups of water to a boil. Add a pinch of salt for seasoning. Cover the saucepan, lower the heat to simmer, and cook until all the liquid is absorbed, and the rice becomes tender, which takes about 25 minutes. Take the pan off the heat and let it sit, covered, for 15 minutes. Transfer the rice to a baking sheet with edges, drizzle the dressing over it, sprinkle a bit of salt, and allow it to cool down.
4. Combine the mangoes and the rest of the ingredients in a large bowl. Add the rice and gently mix everything together. Season with a touch of salt and more lime juice if preferred.

Summary:

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