Black rice salad with mango and oranges

Ingredients for 2 servings:

• 200 g black rice
• 1 small mango(s)
• 2 oranges
• 2 spring onions
• ½ small onion(s), red
• 2 tbsp peanuts, roasted
• 2 tbsp coriander leaves
• pepper
• possibly salt
• 2 tbsp lime juice
• 2 tbsp orange juice
• 1 tbsp soy sauce
• some chili pepper(s), pitted
• 2 tbsp oil

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

a slightly different rice salad

Cook the rice in salted water for about 40 minutes according to the package instructions. For the dressing, mix the lime and orange juice with the soy sauce, add the very finely chopped chili pepper, and whisk in the oil. Drain the cooked rice in a sieve, let it drain, toss it with the dressing while it’s still warm, and let it cool. In the meantime, peel the mango, remove the stone, and dice the flesh. Peel the oranges so that the white part is removed, and cut the segments from the skins with a sharp knife. Trim and wash the spring onions, and slice them into thin rings. Finely dice the red onion. Add the fruit and onions to the cooled rice, mix, and season with pepper and salt, if desired. Sprinkle with peanuts and some finely chopped coriander leaves and serve immediately (the rice will stain the fruit if left standing for too long).