Forbidden Rice, Broccolini & Cranberry Salad

cuisine American
difficulty Simple
season Year Round
serves 4 to 6


1 cup black rice 1 3/4 cup water 2 bunches broccolini, cut into 1 1/2 cup dried cranberries 6 to 8 cloves roasted garlic, chopped 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons pine nuts


  1. In a medium pot, bring rice and water to a boil. Reduce heat to a low-simmer, cover with a tight-fitting lid, and cook for 30 to 35 minutes. Remove from heat (keep covered) and let the rice steam for 10 minutes. Fluff with a fork.
  2. In a small skillet, toast the pine nuts over low heat until fragrant and golden. Remove from heat and reserve.
  3. Bring a large pot of water to a boil. Add the broccolini and cook for 1 to 2 minutes, or until still crunch but a knife point can slide into the stems without force. Drain and plunge the broccolini into an ice bath to stop the cooking and preserve the bright green color.
  4. Add the rice, broccolini, dried fruit, garlic,  pine nutes, olive oil, vinegar, salt and pepper to a serving bowl or platter and thoroughly toss to combine. 
  5. Serve warm, at room temperature, or refrigerate and serve cold.