Cook the black rice in lightly salted water according to the instructions on the package. Usually it takes 35 - 40 minutes, then pour it into a sieve and let the rice evaporate a little.
In the meantime, peel the orange, remove all white. Carefully cut out the segments over a bowl, collect the juice. Squeeze out the rest of the juice. Set segments aside.
Mix the orange juice, soy sauce, salad oil and freshly squeezed lemon juice in the bowl.
Then finely dice the red onion and spring onions or cut into fine rings and place in the bowl with the dressing. Mix in the cooled rice, season again with lemon juice and soy sauce. If desired, add some chilli or fresh, diced jalapeno.
Peel the mango, cut into small cubes and chop the bouquet of coriander. Then fold everything into the salad together with the orange segments and the peanuts.
Season the salad again with lemon (if the mango is not quite so ripe, add a little sugar if necessary) and soy sauce.
There are also chicken skewers with onions, dried apricots (and if you like it - fresh garlic too.
Alternatively, 1 chicken breast per serving can be diced, 1/2 white onion cut into coarse pieces, 1 quartered clove of garlic and 4 - 6 dried apricots in a pan in a little oil and shortly before serving with a little soy sauce and a little chicken chilli. Season the sauce to taste.
As an alternative to black rice, I can imagine that a long-grain wild rice mixture will also do the job if necessary. But that might mean losing the nutty crunch.
It`s really worth looking for the Black Rice (I use the one from Piedmont, but there are definitely some in the Asian shop).
I entered the basic recipe for 2 people who are very hungry.
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