Black Rice Salad With Mango & Peanuts
Recipe: #23530
April 17, 2016
Categories: Salads, Side Dishes, Rice, Mango, Orange, Gluten-Free, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"Adding fruit to the salad adds some sweetness. The mango and orange contrast really well with the black rice! This pairs really well with grilled fish."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (370.4 g)
- Calories 466.3
- Total Fat - 11.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 385.1 mg
- Total Carbohydrate - 85.1 g
- Dietary Fiber - 5.5 g
- Sugars - 15.2 g
- Protein - 7.4 g
- Calcium - 57.6 mg
- Iron - 1.4 mg
- Vitamin C - 89.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove peel and white pith from the oranges.
Step 2
Working over a medium bowl to catch the juices and using a small sharp knife, cut between the membranes to release the orange segments into the bowl; Squeeze the membranes over the bowl to release any juices. Strain the juices through a fine mesh sieve into a small bowl; reserve the orange segments.
Step 3
Add 1/4 cup lime juice, oil, and fish sauce (if using) to the bowl with orange juice. Whisk to blend. Set dressing aside.
Step 4
Bring rice and 2 1/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce temperature to low, and simmer until all the liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered for 15 minutes. Spread rice out on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
Step 5
Place the 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.
Tips
No special items needed.
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