Black Rice And Broccoli With Almonds

• 1 cup black rice
• 1 lb broccoli, cut into small florets, stems peeled and cut
• 3 garlic cloves, unpeeled
• 4 tablespoons extra virgin olive oil
• 3/4 teaspoon coarse salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/3 cup sliced almonds, toasted
• 1 cup flat leaf parsley, lightly packed
• 2 scallions, thinly sliced

1. In heavy bottomed medium pot, bring rice and 1 3/4 cup water to boil. Reduce heat to maintain a simmer, cover and cook until rice is tender and water is absorbed, about 35 minutes.
2. Remove from heat; let stand 10 minutes.
3. Transfer to a serving bowl.
4. let cool slightly.
5. Meanwhile, preheat oven to 425.
6. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
7. Season with 1/4 teaspoon salt and pepper.
8. Roast, stirring once until tender, about 20 minutes.
9. Remove and reserve garlic; transfer broccoli to bowl with rice.
10. Remove garlic from skins. Place in a small bowl; mash.
11. Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
12. Drizzle over salad.
13. Add almonds, parsley and scallions; toss.
14. Season with remaining 1/4 teaspoon salt and pepper.

black rice, broccoli, garlic, extra virgin olive oil, coarse salt, fresh ground pepper, mustard, red wine vinegar, almonds, flat leaf parsley, scallions

Taken from www.food.com/recipe/black-rice-and-broccoli-with-almonds-519077 (may not work)