Forbidden Black Rice Salad
Makes about 6 servings
2 cans mandarin orange segments
1/3 cup fresh lime juice
1/2 teaspoon sesame oil
2 tablespoons grape seed or vegetable oil
1 Tablespoon gluten free Tamari Sauce
1 Tablespoon Thai fish sauce
1 Tablespoon kosher salt
2 cups black rice
1/2 cup fresh chopped cilantro
1/2 cup diced red onion
1/2 cup roasted, unsalted peanuts
5 green onions, thinly sliced
1-2 small red Thai peppers, stems removed and diced fine, or jalapenos, if Thai peppers are not available
1. Drain Oranges: Drain both cans of mandarin oranges, reserving the juice in a medium bowl and the orange segments in a separate, large bowl. Set orange segments aside.
2. Make Dressing: Add the lime juice, sesame oil, grape seed oil, Tamari sauce and fish sauce to the reserved mandarin orange juice and whisk to combine. Set aside.
3. Cook Rice: Bring rice and 4 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and cook until moisture is absorbed and rice is tender, about 35 minutes. Remove rice from heat. Remove lid from pot. Place a clean kitchen towel over the top of the pot to absorb moisture and replace lid. Let stand, covered with the towel, for 15 minutes.
4. Season Rice: Spread rice out evenly on a large rimmed baking sheet. Drizzle rice with the juice mixture, sprinkle with the salt, and set aside to cool.
5. Make Salad: Put the remaining ingredients into the bowl with the mandarin orange segments and toss gently to combine. Add cooled rice and toss again gently to combine. Enjoy!
