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
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.
Remove from heat; let stand 10 minutes.
Transfer to a serving bowl.
let cool slightly.
Meanwhile, preheat oven to 425.
On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
Season with 1/4 teaspoon salt and pepper.
Roast, stirring once until tender, about 20 minutes.
Remove and reserve garlic; transfer broccoli to bowl with rice.
Remove garlic from skins. Place in a small bowl; mash.
Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
Drizzle over salad.
Add almonds, parsley and scallions; toss.
Season with remaining 1/4 teaspoon salt and pepper.