Black Rice And Broccoli With Almonds - cooking recipe

Ingredients

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

Preparation

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.