Forbidden Black Rice Salad with Mango and Salted Peanuts
Juice of 2 limes
2 Tbsp vegetable oil
1 Tbsp fish sauce
2 cups black rice
2 3/4 cup water
2 ripe mangos, peeled and diced
1 cup fresh cilantro leaves
1/2 red onion, finely minced
1/2 cup roasted, salted peanuts
1 bunch scallions, thinly sliced
2 jalapeño peppers, finely minced
Kosher salt and fresh cracked black pepper
Supreme 2 oranges: Cut off the bottom and top of the orange so the fruit is exposed and the orange can stand upright on a cutting board. Cut away the peel and pith, following the curve of the fruit with your knife. Cut the orange segments out of their connective membranes and let them fall into a bowl. Squeeze excess juice from the membranes into a separate bowl.
To the orange juice, add the lime juice, vegetable oil and fish sauce. Whisk together and set aside.
Combine the water and rice in a small sauce pot with a lid. Season with salt. Bring to a boil and then reduce to a simmer. Cook for 15-20 minutes or until all the water is absorbed. Fluff with a fork and then let steam for 10-15 minutes longer. Mix the dressing into the rice and then spread the rice out on a rimmed baking tray to cool.
When the rice is cool place it in a mixing bowl with the mango, cilantro, onion, peanuts, scallions and diced jalapeños. Mix well and adjust seasoning as needed.