Best Black Rice And Broccoli With Almonds Recipes

Stir-Fried Black Rice with Fried Egg and Roasted Broccoli image

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 6

2 tablespoons vegetable oil, divided
2 large eggs
Kosher salt
2 cups cooked black rice (from about 1 cup uncooked)
1/4 cup Miso-Turmeric Dressing, plus more for drizzling
Coconut-Oil Roasted Broccoli with Nutritional Yeast, some Toasted Nori Mayonnaise, sliced avocado, and cilantro leaves with tender stems (for serving)

Steps:

Heat 1 Tbsp. oil in a large skillet over medium-high. Crack 2 eggs into skillet; season with salt. Cook until whites set around yolk and are golden around the edges but yolks are still runny, about 3 minutes. Transfer fried eggs to a plate.
Heat remaining 1 Tbsp. oil in same skillet. Add rice and cook, stirring, until grains no longer stick together, about 2 minutes. Toss in 1/4 cup dressing; season with salt.
Divide rice between bowls and top with roasted broccoli, a fried egg, some nori mayonnaise, avocado, and cilantro. Drizzle with more dressing.

Black Rice and Broccoli With Almonds image

Provided by Bonnie G 2

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.