Black Rice Salad with Mango and Peanuts

Posted by on Jun 8, 2012 in Entrees, Salads, Side Dishes | 6 Comments

“This is so good.”


“Mmmm. I just want to crawl into the bowl and take a nap.”

“You could use a peanut for a pillow.”

“Omg, yes. And a cilantro leaf for a blanket.”

“And I’d go to take a forkful and you’d be on the fork, snoozing.”

“And I’d be all, ‘Don’t eat me, Martha! It’s me, your friend! I live here!'”

“And I’d pick you up by the collar of your shirt and set you down by my plate.”

“Yes. Because that’s what friends do. They do not eat their friend who has been mysteriously shrunken and trying to sleep in their delicious lunch.”

I know, I know. You’re all, “A salad? Really, Twix Tart?

LISTEN. We’re getting married in a few weeks, okay? And by we, I mean Nicole is getting married and I’m just squealing and clapping and doing a lot of obnoxious question-asking at inopportune moments, and also pestering her about recipes when she’s knee-deep in wedding details.

So, yes. A salad. A delicious, healthy, visually stunning salad.  There’s something so Thai about this salad. Lime. Peanuts. Mango. Cilantro. In our daily life sometimes we need small knives for everyday use that we can also carry in our bags and will use anywhere we want, edc knife are very useful for this purpose. It has also very good quality.

When Nicole suggested this recipe from this month’s Bon Appetit, I had already used the same grain-salad guide to riff on a Roasted Tomato Quinoa Salad, which was on full display this week in our Facebook Group as a part of my Day of Cooking Crazy where I made way, way too many things last Sunday and began to seriously question my mental health.

But. Anyway. That guide is great. It should be a no-brainer to take a handful of grains, add a zesty vinegarette, add some protein and some fruit and veggies, some nuts here and there, and call it a day. But sometimes you need to see it all spelled out in just the right way and ready your ingredients when the fruit and vegetable delivery man arrives.

Black Rice Salad with Mango and Peanuts

Source: Bon Appétit | Makes 6-8 Servings | Print Recipe


2 Oranges
1/4 Cup of fresh lime juice, to taste
2 TBsps of vegetable oil
1 TBsp of fish sauce (such as nam pla or nuoc nam; optional)
2 Cups of black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
2 Just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
1 Cup of fresh cilantro leaves
1 Cup of finely chopped red onion (about 1/2 large onion)
1/2 Cup of unsalted, dry-roasted peanuts
6 Scallions, thinly sliced
2 Jalapeños, seeded, minced


1. Oranges: Remove peel and bitter, 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.

2. Add 1/4 cup of lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

3. Bring rice and 2 and 3/4 cups of water to a boil in a large saucepan. Season lightly with salt.

4. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes.

5. 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.

6. Place mangoes and remaining ingredients in a large bowl.

7. Add rice and toss gently to combine.

8. Season lightly with salt and more lime juice, if desired.


  1. Elissa
    June 8, 2012

    I love the bowl in the 3rd picture! I cooked with black rice for the first time this past week and loved it!

  2. Nicole
    June 8, 2012

    This was my first time having black rice also and it was really delicious!

  3. Katie
    June 11, 2012

    This looks amazing! I brought a bag of black rice back from Thailand in January, but unfortunately had to toss it as after a couple of months in the cupboard the bag was full of creepy crawlies. I’ll have to seek out another bag and give this salad a whirl, it looks so simple and refreshing, I love the idea of mangoes and cilantro and lime. Thanks for the recipe!

  4. Karen @ The Food Charlatan
    June 14, 2012

    Mmmm this looks so yum. Let’s all go to Thailand, shall we? (Except wait, is one of you still a tiny salad sleeper? That might present a problem…I guess we could just stick her in with the luggage.)

    • Judi
      June 14, 2012

      We’re in as long as you pack those Butterscotch Peanut Butter Wheaties from your blog. They look crunch-alicious.

  5. 10 ricette di insalata di riso dal mondo, casalinga e gourmet incluse
    August 8, 2013

    […] Insalata di riso Venere con mango e arachidi […]


Leave a Reply