• 25 Ratings

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

Martha Stewart Living, November 2014

Gallery

John von Pamer

Recipe Summary

prep:
25 mins
total:
1 hr
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews

25 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Advertisement