Black Rice And Broccoli With Almonds Recipes

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STIR-FRIED BLACK RICE WITH FRIED EGG AND ROASTED BROCCOLI



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

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!

Provided by Claire Saffitz

Categories     Bon Appétit     Rice     Egg     Kid-Friendly     Vegetarian     Breakfast     Brunch     Lunch     Quick and Healthy     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly     Small Plates

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



Black Rice and Broccoli With Almonds image

Found in Martha Stewart Living Magazine and a nice recipe to go with Black Rice. She states the garlic roasted until meltingly soft lends a creamy texture to this salads vinaigrette

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.

Nutrition Facts : Calories 394.7, Fat 18.2, SaturatedFat 2.3, Sodium 499.1, Carbohydrate 51.2, Fiber 6.1, Sugar 2.6, Protein 8.9

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