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Black Rice with Broccoli and Almonds

Black Rice with Broccoli and Almonds

From Martha Stewart

1 C black rice

3 cloves garlic unpeeled

3/4 t coarse salt

1 t Dijon mustard

1/3 C sliced almonds

2 scallions, thinly sliced

1 pound broccoli cut into small florets

4 T extra virgin olive oil

freshly ground pepper

2 T red wine vinegar

1 C lightly packed fresh flat leaf parsley


  1. In a heavy bottomed medium pot, bring rice and 1 3/4 cup of water to a boil. Reduce heat to maintain a simmer, covered 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°. On a rim to baking sheet, tossed broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper. Roast, string ones, until tender, about 20 minutes. Remove and re-serve 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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