Black Rice And Broccoli With Almonds Recipes

BLACK RICE AND BROCCOLI WITH ALMONDS

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.

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

BLACK RICE AND BROCCOLI WITH ALMONDS

Steps:

• 1. 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. 2. 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. 3. Remove garlic from skins. Place in a small cuisinart. Whisk in the mustard, vinegar, oil and salt. Drizzle over the salad. Season with salt and pepper. Add almonds, parsley and scallions on top.

BLACK RICE AND BROCCOLI WITH ALMONDS

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.

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil.
• Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
• Drain and place in serving dish; keep warm.
• In a skillet, saute almonds in margarine until browned.
• Add onion and salt; saute until onion is tender.
• Pour over broccoli; toss to coat.