Black Rice and Broccoli With Almonds

Name: Black Rice and Broccoli With Almonds
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
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

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Recipe 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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.