Legend has it that forbidden rice was only allowed to be eaten by Chinese emperors, esteemed for its nutritional value and its rare color. In this salad, its dark hue contrasts with bright mango for a beautiful, interesting grain salad.
2 cups black forbidden rice
2 navel oranges
1/4 cup lime juice
2 tablespoons rice vinegar
½ red onion, minced
1 jalapeños, seeded, minced
2 mangoes, peeled, pitted, cut into 1/2-inch dice
1 bunch fresh cilantro leaves, chopped
4 scallions, thinly sliced
1/2 cup unsalted, dry-roasted peanuts
To cook rice: Bring rice and 3 cups water to a boil in a large saucepan. 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. Remove lid and fluff with a fork.
To make salad: Remove peel from oranges. Slice orange into segments, catching any juices for the salad dressing. Add the lime juice and rice vinegar. Stir to combine. Add the red onion, jalapeno, mango, cilantro, and scallions to the juice and vinegar. Toss well to coat. Let this salad sit while the rice is cooking, so that the flavors come together.
When rice is done, toss with salad and peanuts. Garnish with sliced scallions and serve.