Black Rice and Broccoli Rabe Salad with Apricots and Pine Nuts

Name: Black Rice and Broccoli Rabe Salad with Apricots and Pine Nuts
Yield: Serves 4–6
Ingredients: ⅛ teaspoon grated nutmeg; ground black pepper, to taste; ¾ teaspoon sea salt; 1 tablespoon balsamic vinegar; 10 dried apricots, sliced; 1 tablespoon extra-virgin olive oil; ⅔ cup black rice; 1⅓ cups water; 2 tablespoons pine nuts; 1 bunch broccoli rabe (rapini), cut into bite-sized pieces

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Whole Bowls

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.

Ingredients

For the Salad

⅔ cup black rice
1⅓ cups water
1 bunch</

Main course
Vegan
Gluten-free

Method

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