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Black Rice and Broccoli Rabe Salad with Apricots and Pine Nuts
- Serves
4–6
- Difficulty
Medium
By Allison Day
Published 2021
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 1⅓ cups 1 bunch</
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
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