Black Rice and Edamame Salad with Mangos and Peanuts

2 Oranges
1/4 Cup of fresh lime juice, to taste
1 Cup of black rice (preferably Lotus Foods Forbidden Rice)
1 Cup shelled edamame
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 crushed unsalted, dry-roasted peanuts
6 Scallions, thinly sliced
2 Jalapeños, seeded, minced

Used 3 small oranges.

1. Oranges: Remove peel and bitter, white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, slice orange into small cubes. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

2. Add 1/4 cup of lime juiceto 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. Add edamame and season with salt.

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

7. Add rice/edamame and toss gently to combine.

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

Serving Size: Serves 6ish

Number of Servings: 6

Recipe submitted by SparkPeople user MEGANA93.