2 oranges or three fourth cup of mandarin pieces in their own juice
one fourth fresh lime juice
2 tablespoons neutral flavored oil - canola or a very light olive oil
1 tablespoon fish sauce -can substitute soy sauce or GF tamari sauce
2 cups black rice
2 ripe mangoes, peeled, pitted and cut into 1/2 inch dice
1 cup cilanro leaves
1 cup finely chopped red onion
three fourth cup toasted chopped almonds
6 green onions, thinly sliced
2 jalapenos, seeded and finely minced
Instructions
Cook the black rice according to package
directions. Set aside covered for 15 mins once
cooking is complete
Cut the tops and bottoms off each orange then cut
the skin off of each making sure there is not
white pith. Working over a bowl to catch the
juices, use a small sharp knife to cut between
each membrane to release the orange segments.
Once all orange segments have been removed,
squeeze the juice from the membrane to release
the orange segments. Once all orange segments
have been removed squeeze the juice from the
membrane. Cut the orange segments in half and set
aside.
Strain the orange juice into a small bowl. Add the
lime juice, oil and fish sauce and whisk. Set aside
Spread the cooked rice out on a rimmed baking
sheet , drizzle with dressing and season
generously with salt. Mix well and set aside to
cool.
Place all the other ingredients in a large bowl.
Add rice and toss gently to combine. Season with
more salt and lime juice if desired
Originally Submitted
11/18/2016
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