Black rice is also called the forbidden rice. Legend has it that this ancient grain was once eaten only by the Emperors of China. Black rice has a delicious nutty taste and soft texture. It is high in nutritional value and is a source of iron, vitamin E and antioxidants. The outermost layer (bran hull) of black rice contains one of the highest levels of anthocyanin antioxidants found in food which may reduce the risk of heart disease and cancer.
This recipe is adopted from Martha Stewart Living magazine.
1 cup black rice, cooked
1 lb. broccoli, cut into small florets
3 garlic cloves, unpeeled
Sea salt and pepper, to taste
4 Tbsp. extra virgin olive oil
1 Tbsp. Dijon mustard
2 Tbsp. red-wine vinegar
2 Tbsp. dried cranberries
2 Tbsp. red onion, finely diced
Handful fresh parsley, finely chopped
Preheat oven to 425 F.
On a rimmed baking sheet, toss broccoli and garlic with 2 Tbsp. olive oil. Season with sea salt and pepper. Roast until tender, about 20 minutes. Remove and reserve garlic. Transfer broccoli to bowl with rice.
Remove garlic from skins. Place in a small bowl and mash. Whisk in the mustard, vinegar, remaining olive oil, sea salt and pepper to taste. Drizzle dressing over salad. Add cranberries, red onion and parsley. Mix to combine.