Black Rice and Broccoli Rabe Salad with Apricots and Pine Nuts

Preparation info
  • Serves


    • Difficulty


Appears in
Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day

By Allison Day

Published 2021

  • About

This salad can be eaten warm, room temperature, or chilled, making it a bit of a seasonless recipe. Don’t be afraid to gild the lily with a poached egg, crumbling of feta, or dollop of hummus—I know I’m certainly not.


For the Salad

  • cup black rice
  • 1⅓ cups water
  • 1 bunch</


Make the black rice

In a medium saucepan, bring rice and water to a boil, reduce to a simmer, cover, and cook for 45 minutes. Turn off heat and steam, covered, for 5 minutes.

Make the Salad

Bring a large pot of water to a boil. Blanch rapini for 1–2 minutes. Drain and run very cold tap water over to halt