Ingredients1 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
- 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.
- In a small skillet, toast the pine nuts over low heat until fragrant and golden. Remove from heat and reserve.
- 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.
- 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.
- Serve warm, at room temperature, or refrigerate and serve cold.
Apple makes a nice alternative to the dried cranberries. Simply dice a tart apple and plunge into a glass filled with 1 tablespoon lemon juice and 1 cup water for 5 minutes to insure the apples retain their color and crunch. To roast garlic: cut the top off a head of garlic, place it on a piece of aluminum foil, drizzle with olive oil, kosher salt, and black pepper, fold up the foil, and roast in a 400 degree F. oven for 40 minutes (or until the garlic is soft). The extra roasted garlic cloves may be refrigerated for five days. Garlic cooked until fragrant on the stove top in a bit of olive oil is also delicious.