BLACK RICE AND BROCCOLI WITH ALMONDS

Black Rice and Broccoli with Almonds image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 395 g, Fat 20 g, Fiber 8 g, Protein 10 g, SaturatedFat 3 g, Sodium 289 g