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Black Rice and Broccoli Salad Recipe

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This recipe for Black Rice and Broccoli Salad is from The Schall Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup black rice
1 pound broccoli, cut into small florets, stems peeled and cut into 1/4-inch-thick slices
3 cloves garlic, unpeeled
4 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
Freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup sliced almonds, toasted
1 cup lightly packed fresh flat-leaf parsley leaves
2 scallions, thinly sliced
Directions:
Directions:
1.In a heavy-bottomed medium pot, bring rice and 1 3/4 cups water to a 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.

2. Meanwhile, preheat oven to 425 degrees. 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.

3. Remove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 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.

 

 

 

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