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
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.
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.
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.