Black Rice and Mango Salad
Wonderful summer salad that meets a lot of dietary restrictions. Adapted from Bon Appetit.
Ingredients
- 2 oranges
- ¼ cup lime juice
- 2 tbsp olive oil extra virgin
- 2 cups black rice
- Kosher salt
- 2 ripe mangoes, peeled, pitted, cut into 1/2-inch cubes
- 1 cup fresh cilantro leaves
- 1 cup red onion, finely chopped about 1/2 large onion
- 6 scallions, thinly sliced
Instructions
- Bring rice and 2¾ 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.
- While rice is cooking, remove peel from oranges. Working over a bowl to catch juices, use a paring knife to cut between membranes and release orange segments into bowl. Squeeze membranes over bowl to release any juice. Strain juice through a fine-mesh sieve into a small bowl; reserve orange segments.
- Add lime juice and oil to bowl with orange juice; whisk to blend to make the dressing. Set aside.
- Once rice has stood for 15 minutes, spread it out 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.