Black Rice Salad with Mango and Peanuts

Ingredients for Black Rice Salad with Mango and Peanuts

• 2 oranges

• 60ml (or more) fresh lime juice

• 2 matskedar vegetabilisk olja

• 1 tablespoon fish sauce (such as nam pla or nuoc nam

• optional)

• 375g black rice (preferably Lotus Foods Forbidden Rice)

• Koshersalt

• 2 just-ripe mangoes, peeled, pitted, cut into 1/2" dice

• 1 cup fresh coriander leaves

• 1 cup finely chopped red onion (about 1/2 large onion)

• 80g unsalted, dry-roasted peanuts

• 6 spring onions, thinly sliced

• 2 jalapeños, seeded, minced

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 60ml lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 650ml 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.

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