Black Rice and Broccoli With Almonds

“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”

Ingredients Nutrition


  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.

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