Forbidden Rice Salad

Once boiling, add the snap peas to the boiling water and cook for 2-3 minutes, until crisp-tender. Remove with a slotted spoon and rinse under cold water, then set aside in a medium bowl. Add the forbidden rice to the boiling water and cook, covered, for 25-30 minutes, until tender. Drain and set aside with the snap peas.

While the rice cooks, prepare the rest of the salad: peel the mango, then slice around the flat pit to remove the flesh. Cut the mango into 1/2-inch pieces.

Make the dressing: in a small bowl, combine the lime juice, half the cilantro, shallot (to taste), and 2 tablespoons olive oil. Season with salt and pepper.