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