Black Rice and Broccoli With Almonds

Submitted by Bonnie G #2

"Found in Martha Stewart Living Magazine and a nice recipe to go with Black Rice. She states the garlic roasted until meltingly soft lends a creamy texture to this salads vinaigrette"

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 cup black rice
• 1 lb broccoli, cut into small florets, stems peeled and cut
• 3 garlic cloves, unpeeled
• 4 tablespoons extra virgin olive oil
• 3⁄4 teaspoon coarse salt
• 1⁄4 teaspoon fresh ground pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1⁄3 cup sliced almonds, toasted
• 1 cup flat leaf parsley, lightly packed
• 2 scallions, thinly sliced

directions

1. In heavy bottomed medium pot, bring rice and 1 3/4 cup water to boil. Reduce heat to maintain a simmer, cover and cook until rice is tender and water is absorbed, about 35 minutes.
2. Remove from heat; let stand 10 minutes.
3. Transfer to a serving bowl.
4. let cool slightly.
5. Meanwhile, preheat oven to 425.
6. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
7. Season with 1/4 teaspoon salt and pepper.
8. Roast, stirring once until tender, about 20 minutes.
9. Remove and reserve garlic; transfer broccoli to bowl with rice.
10. Remove garlic from skins. Place in a small bowl; mash.
11. Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
12. Drizzle over salad.
13. Add almonds, parsley and scallions; toss.
14. Season with remaining 1/4 teaspoon salt and pepper.