Best 4 Black Rice And Broccoli With Almonds Recipes

Black rice and broccoli with almonds is a delectable and nutritious dish that combines the earthy flavor of black rice, the vibrant green of broccoli florets, and the nutty crunch of almonds. This wholesome meal is not only visually appealing but also packed with essential vitamins, minerals, and antioxidants. The black rice, an ancient grain, is a rich source of fiber, protein, and antioxidants, while broccoli provides a generous dose of vitamin C, vitamin K, and folate. Almonds, known for their healthy fats, protein, and fiber, add a delightful textural contrast and a boost of nutrients to the dish. This well-balanced recipe offers a harmonious blend of flavors and textures, making it a perfect choice for health-conscious individuals seeking a satisfying and flavorful meal.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK RICE AND BROCCOLI WITH ALMONDS

Black Rice and Broccoli with Almonds image

Garlic, roasted until meltingly soft, lends a creamy texture to this salad's vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 395 g, Fat 20 g, Fiber 8 g, Protein 10 g, SaturatedFat 3 g, Sodium 289 g

BROCCOLI WITH ALMONDS

Broccoli With Almonds image

Make and share this Broccoli With Almonds recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fresh broccoli, cut into spears
1 cup water
1 teaspoon chicken bouillon granule
1/4 cup sliced almonds
3 tablespoons margarine
1/2 cup finely chopped onion
1 teaspoon salt

Steps:

In a large saucepan, bring broccoli, water and bouillon to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
Drain and place in serving dish; keep warm.
In a skillet, saute almonds in margarine until browned.
Add onion and salt; saute until onion is tender.
Pour over broccoli; toss to coat.

Nutrition Facts : Calories 259.2, Fat 9.8, SaturatedFat 1.6, Sodium 727.9, Carbohydrate 39.1, Fiber 17.6, Sugar 8, Protein 13.3

BLACK RICE AND BROCCOLI WITH ALMONDS

Black Rice and Broccoli With Almonds image

Found in Martha Stewart Living Magazine and a nice recipe to go with Black Rice. She states the garlic roasted until meltingly soft lends a creamy texture to this salads vinaigrette

Provided by Bonnie G 2

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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.
Remove from heat; let stand 10 minutes.
Transfer to a serving bowl.
let cool slightly.
Meanwhile, preheat oven to 425.
On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
Season with 1/4 teaspoon salt and pepper.
Roast, stirring once until tender, about 20 minutes.
Remove and reserve garlic; transfer broccoli to bowl with rice.
Remove garlic from skins. Place in a small bowl; mash.
Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
Drizzle over salad.
Add almonds, parsley and scallions; toss.
Season with remaining 1/4 teaspoon salt and pepper.

Nutrition Facts : Calories 394.7, Fat 18.2, SaturatedFat 2.3, Sodium 499.1, Carbohydrate 51.2, Fiber 6.1, Sugar 2.6, Protein 8.9

BLACK RICE AND BROCCOLI WITH ALMONDS

BLACK RICE AND BROCCOLI WITH ALMONDS image

Yield 4 people

Number Of Ingredients 11

Ingredients

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

Steps:

1. In a heavy-bottomed medium pot, bring rice and 1 3/4 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly. 2. Meanwhile, preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper. Roast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; transfer broccoli to bowl with rice. 3. Remove garlic from skins. Place in a small cuisinart. Whisk in the mustard, vinegar, oil and salt. Drizzle over the salad. Season with salt and pepper. Add almonds, parsley and scallions on top.

Tips:

Soaking the rice: Soaking the black rice overnight or for at least 4 hours will help reduce the cooking time and make it more tender.
Rinsing the rice: Rinsing the black rice before cooking will remove any excess starch and help prevent it from becoming sticky.
Cooking the rice: Black rice takes longer to cook than white rice, so be sure to allow enough time. The general rule is to cook black rice for 45-50 minutes, or until it is tender and all of the liquid has been absorbed.
Adding the vegetables: The broccoli and almonds are added to the rice during the last few minutes of cooking. This will help to ensure that the vegetables are cooked through but still retain their crunch.
Seasoning the rice: Be sure to season the rice with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.

Conclusion:

This black rice and broccoli recipe is a healthy and delicious side dish that is perfect for any occasion. The black rice is a good source of fiber and antioxidants, while the broccoli is a good source of vitamins and minerals. The almonds add a nice crunch and flavor to the dish. This recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give this black rice and broccoli recipe a try!