Black Rice Salad with Mango and Peanuts

Ingredients

• 2 cups rice black (preferably Lotus Foods Forbidden Rice)
• 0.5 cup dry-roasted peanuts unsalted
• 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
• 1 cup cilantro leaves fresh
• 2  jalapeños minced seeded
• 8 servings kosher salt 
• 0.3 cup juice of lime fresh ()
• 2  just-ripe mangoes pitted peeled cut into 1/2" dice
• 2  oranges 
• 1 cup onion red finely chopped ()
• 6  scallions thinly sliced
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• knife
• whisk
• sieve

Directions

1. Remove peel and white pith from oranges.Working over a medium bowl to catch juicesand using a small sharp knife, cut betweenmembranes to release orange segmentsinto bowl. Squeeze membranes over bowlto release any juices. Strain juices througha fine-mesh sieve into a small bowl; reserveorange segments.
2. Add 1/4 cup lime juice, oil, and fish sauce(if using) to bowl with orange juice; whisk toblend. Set dressing aside.
3. Bring rice and 2 3/4 cups water to a boilin a large saucepan. Season lightly withsalt. Cover, reduce heat to low, and simmeruntil all liquid is absorbed and rice is tender,about 25 minutes.
4. Remove pan from heatand let stand, covered, for 15 minutes.
5. Spread out rice on a rimmed baking sheet,drizzle with dressing, and season lightlywith salt; let cool.
6. Place mangoes and remaining ingredientsin a large bowl.
7. Add rice and toss gently tocombine. Season lightly with salt and morelime juice, if desired.