Black Rice and Broccoli with Almonds

I think black rice is totally cool. I love the look, the nutty, taste and the texture. And, it is very good for you, it has even higher levels of antioxidents than brown rice. A 100 gram serving of black rice has 8.5 grams of protein, 3.5 milligrams of iron and 4.9 grams of fiber. Compared to the other rices (white, brown and red) black rice has the highest amount of protein. (Livestrong.com)

Another favorite in the house now is roasted broccoli.

So, when I found this recipe in a Martha Stewart magazine, I had to try it! I made just a couple of adjustments based on what I had around (e.g. whole almonds which I chopped instead of sliced almonds) but since they were really inconsequential, I Am including the recipe as it is in the magazine.

Black Rice and Broccoli with Almonds

From Martha Stewart Living magazine

1 cup black rice

1 pound broccoli, cut into small florets, stems peeled and cut into 1/4-inch-thick slices (locally grown)

3 cloves garlic, unpeeled (from the garden)

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

DIRECTIONS

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. Serve and enjoy!