Black Rice Salad with Mango and Peanuts

Why, I do declare, this is the prettiest dinner we’ve made all year.

But unlike other superficial dishes whose beauty is disappointing, this one actually tasted as good as it looked.

Better even.

I think I might start using black rice in everything from now on, if only to gaze lovingly at the deep purple grains that contrast so beautifully with their surroundings. It’s mild and nutty, not unlike brown rice in terms of flavor, texture, and nutritional value. But ten times as pretty.

Also called forbidden rice or purple rice, you can find black rice at asian markets and specialty food stores. We got ours in the bulk bin section of Whole Foods. You can also get it online.

After being tossed with a tart dressing of orange and lime juice and soy sauce, the rice intermingles with chunks of juicy mango and orange segments (we used pink-fleshed Cara Cara oranges, blood oranges would be stunning as well), along with red onion, green onion, fresh cilantro, and a sprinkling of crunchy peanut. With flavors as bright as the colors, one bite will have you singing its praises and dying to make it again.

Did I mention it’s quick and healthy to boot? Seriously, I can’t remember the last time a recipe fit all the criteria (quick, healthy, pretty, delicious) for the perfect recipe so well.

Get the Recipe — Black Rice Salad with Mango and Peanuts

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