Yummy salad, I omitted peanuts
- 2 tablespoons vegetable oil
- kosher salt
- 2 oranges
- 1/4 cup (or more) fresh lime juice
- 1 tablespoon fish sauce (such as nam pla or nuoc nam optional)
- 2 cups black rice (preferably lotus foods forbidden rice)
- 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 jalapeã±os, seeded minced
- Carbohydrate 55.4267000203655 g
- Cholesterol 0 mg
- Fat 76.4491000557822 g
- Fiber 15.6680002502845 g
- Protein 29.30390002242 g
- Saturated Fat 9.26678188217174 g
- Serving Size 1 1 recipe (410g)
- Sodium 164.776200005681 mg
- Sugar 39.7586997700811 g
- Trans Fat 3.1516743774102 g
- Calories 962 calories
Step-by-step
- 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 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
- Bring rice and 2 3/4 cups 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.
Black rice forms the textural foundation of this dish, requiring exact liquid absorption ratios to achieve a tender grain without mushiness. Using two cups of forbidden rice to two and three-quarter cups of water creates the necessary steam-to-grain balance when simmered on low heat for twenty-five minutes, followed by a mandatory fifteen-minute covered resting period off the heat. Spreading the cooked grains across a rimmed baking sheet accelerates cooling and prevents ongoing starch gelatinization before the dressing is applied.
Citrus extraction demands precision to avoid bitterness from the white pith, which must be completely pared away before segmenting the oranges over a bowl to capture every drop of juice. Straining those juices through a fine-mesh sieve removes stray pulp and seeds before emulsifying the liquid with vegetable oil, lime juice, and optional fish sauce. When substituting the fish sauce for dietary reasons, soy sauce or tamari provides equivalent umami depth at a one-to-one ratio.
Mangoes contribute sweetness that balances the sharp components like thinly sliced red onion and seeded jalapeños. Selecting just-ripe fruit ensures the dice hold their half-inch shape during tossing rather than dissolving into the grains. Peanuts add crunch, though toasted cashews or toasted sunflower seeds serve as effective tree-nut-free alternatives that maintain the required textural contrast against the soft rice.
Pairing this robust grain salad with grilled shrimp or pan-seared white fish balances the fruit-forward sweetness with clean protein. Because the citrus juice begins breaking down the fresh cilantro and scallions over time, consuming the dish within twenty-four hours preserves the vibrant green color and crisp bite of the aromatics.
