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: ground black pepper, to taste; ⅛ teaspoon grated nutmeg; 2 tablespoons pine nuts; ⅔ cup black rice; 1 bunch broccoli rabe (rapini), cut into bite-sized pieces; 1⅓ cups water; 1 tablespoon extra-virgin olive oil; 10 dried apricots, sliced; ¾ teaspoon sea salt; 1 tablespoon balsamic vinegar

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