Ingredients
- 2 oranges
- 1/4 cup fresh lime juice (or more)
- 2 tablespoons oil (vegetable oil)
- 1 tablespoon fish sauce (optional)
- 450 grams dry rice (2 cups dry black rice, I use Lotus Foods Forbidden Rice)
- 2 1/4 cups water
- Kosher salt, to taste
- 400 grams mango (2 mangoes, just ripe, peeled, pitted and cut into 1/2 inch dice)
- 1 cup fresh cilantro leaves
- 1 cup red onion, finely chopped
- 1/2 cup peanuts (unsalted, dry-roasted)
- 6 scallions, thinly sliced
- 2 jalapeno peppers, seeded and minced
How to Make
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Step 1: Remove peel and white pith from the oranges.
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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