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September 26, 2017 By Caroline 16 Comments

Forbidden Mango Peanut Rice Salad

Have you tried Forbidden Rice? At one time in China it was reserved for royalty alone, which is how it got its name. It seems those emperors were onto something—black Forbidden Rice has more powerful antioxidants, fibre and protein than both red and brown rice. Not only is it good for you, it tastes great and looks striking, especially when set off by the gorgeous mango and orange in this recipe. Make it on a Sunday afternoon, pack and enjoy for heathy lunches during the week.

After cooking the rice, spread it out on a baking sheet to make it easier to evenly drizzle the dressing over. It also helps speed up the cooling process.

Black rice spread evenly onto rimmed baking sheet

The dressing is a simple mix of lime and orange juice with olive oil and some chilies, salt and pepper.

Citrus dressing in a bowl

Depending on the season, I like to change up some of the vegetables a bit. For hot summer weather like we’ve seen in Toronto the past few weeks, I like to go with cucumbers and cilantro. When it gets a bit cooler, I switch the cucumbers up for roasted beets, cutting up some of the beet greens to mix in as well. To roast the beets, wrap in foil and bake at 400° for about 1 hour, until a knife slides through easily, cutting off the outer skin after roasting.

Beets in foil

Also makes for a killer picnic salad to take along to the beach! This recipe was inspired by the Black Rice Salad with Mango and Peanuts via Epicurious.

Mango salads shot from above, on a beach blanket

 

Forbidden black rice not only looks striking, it's even better for you than brown rice!

 

4 from 5 votes
Print

Forbidden Mango Peanut Rice Salad

Lush mango and bright citrus top healthy and delcious "forbidden" black rice with cilantro and a few other crunchy vegetables. Topped with dry roasted peanuts and spicy peanut sauce, this is a great portable lunch feast great for a summer picnic or working lunch.

Course Lunch, Salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 2 oranges
  • 2 tbsp fresh orange juice, gathered from cut up oranges
  • 1/4 cup fresh lime juice
  • 2 tbsp vegetable oil
  • dried chile flakes to taste
  • 2 cups Forbidden black rice
  • 2 fresh mangos
  • 1 cup fresh cilantro leaves roughly chopped
  • 1–2 jalapenos, to taste seeded and sliced
  • 1 seedless cucumber sliced into 2" lengths, 1/4" wide
  • 2 tbsp chopped fresh chives
  • 2 red beets, roasted and chopped (optional)
  • 1/2 cup beet leaves, sliced (optional)
  • 1/2 cup salted, dry-roasted peanut
  • 1/3 cup Thai style peanut sauce

Instructions

  1. Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season with salt to taste. Cover, reduce heat to low, and simmer for about 25 minutes, until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 15 additional minutes. 

  2. Slice top and bottom from orange, cutting through the peel and pith to reveal the fruit. Working top to bottom, slice the peel and pith from the sides of the orange. Cube orange, discarding the centre pith and any seeds. Combine lime juice, orange juice, oil and dried chiles in a small bowl. Season with salt and pepper to taste. Whisk to blend. Reserve orange cubes. 

  3. Spread rice onto a rimmed baking sheet and drizzle the juice dressing over the rice, stirring to coat. Season with additional salt if required. Divide rice among four plastic lunch containers. 

  4. Top each container with cut up mangoes, cilantro leaves, jalapenos, cucumber and roasted beets and sliced beet leaves if using. Drizzle evenly with peanut sauce.

  5. Wrap peanuts in plastic wrap or wax paper. Pack separately and sprinkle onto salad immediately before eating, to ensure they remain crunchy.

Filed Under: Pleb Feasts, Recipe Tagged With: Black Rice, Cilantro, cucumber, Forbidden Rice, Mango, orange, peanut sauce, peanuts, pleb feast

Reader Interactions

Comments

  1. candy says

    September 30, 2017 at 3:26 pm

    Haven’t used this type of rice before. Love the mangos and always looking for a new and delicious salad anytime.

    Reply
  2. Sophie says

    September 30, 2017 at 6:34 pm

    This is so beautiful! I love how the vivid colour offsets the black rice! Not to mention how delicious it sounds! Thank you for sharing such an exciting recipe!

    Reply
  3. Tiffany Nicole says

    October 1, 2017 at 12:09 am

    This looks amazing… as a fairly new pescatarian (and amateur food photographer), this is definitely something I would love to make. I hadn’t heard of forbidden rice until now…

    Reply
  4. Emily Terrell says

    October 1, 2017 at 1:24 am

    I’ve never heard of this kind of rice. I’m big on the way things look though, so while I want to eat healthy…. I don’t know that I can bring myself to try it.

    Reply
  5. Ellie Augustin says

    October 1, 2017 at 9:49 am

    I must be honest I don’t do spicy but this looks so good I just might give it a try! Thanks so much for sharing.

    Reply
    • Caroline says

      October 1, 2017 at 12:37 pm

      You can skip the jalapenos and go with a non-spicy peanut sauce. I can’t handle foods that are too spicy either!

      Reply
  6. Michelle says

    October 1, 2017 at 12:49 pm

    I haven’t heard of forbidden rice, but I like salads with mango in it. I might give this a try when I have guests coming over. The forbidden rice story will be a nice icebreaker, too. 🙂

    Reply
  7. Sondra Barker says

    October 1, 2017 at 4:19 pm

    This recipe looks absolutely DELICIOUS! I will have to try this out on the next warm day!

    Sondra xx
    prettyfitfoodie.com

    Reply
  8. Chellbee says

    October 1, 2017 at 6:04 pm

    Omg I’m thoroughly shocked by the Forbidden rice didn’t know there was a such thing. I thought it was just a cute blog post name.

    Reply
  9. Lian says

    October 1, 2017 at 9:19 pm

    This looks like a great salad to enjoy! I like that it uses a rice that has anti-oxident properties. It wpuld be great for a picnic or a yummy lunch.

    Reply
  10. Tina Grant says

    October 2, 2017 at 1:22 am

    I am always looking for new ways to use mangos. I must try this one. Thank you!

    Reply
  11. Jennifer L says

    October 3, 2017 at 12:39 am

    Oh this looks incredible! It’s like a power salad and so filling with the rice. Love the light vinaigrette.

    Reply
  12. Radif Rahman says

    October 3, 2017 at 3:01 am

    Really interesting one. I love mango very much. I will definitely try it in my home.

    Reply
  13. Victoria says

    October 3, 2017 at 10:57 pm

    Wow, I have no idea that was a thing!! I’ve never heard of forbidden rice before! This looks really yummy. Thanks for sharing!

    Reply
  14. rice supplier says

    December 19, 2019 at 2:59 am

    Admiring the time and energy you put into your website and in depth information you present. It’s good to come across a blog every once in a while that isn’t the same outdated rehashed information. Fantastic read! I’ve bookmarked your site and I’m adding your RSS feeds to my Google account.

    Reply

Trackbacks

  1. 60 Delicious Vegetarian Recipes From Around the World • Julie Hoag Writer says:
    December 22, 2017 at 7:40 pm

    […] Forbidden Mango Peanut Rice Salad […]

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Welcome to my kitchen journal, a place where I will share my favourite heritage recipes honed over the years, as well as document new evolutions and experiments along the way. Great feasts become vehicles for fond memories—the best meals are the ones someone made with love, for you. Follow me to explore traditions, document stories and experience the joy of the feast. Read More…

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