Recipe of the Week

Cilantro Black Rice with Roasted Garlic Scapes and Peas

Serves 4
  • 1 cup black rice, rinsed
  • 1 bunch cilantro, minced (reserve the stems)
  • 1 small bunch basil, minced
  • 4-5 garlic scapes, sliced thin on the bias (about 1/8 inch)
  • 1 box either sugar snaps or snow peas cut into 1/2" slices on bias (diagonal)
  • juice + zest from 1/2 a lemon
  • 2 tablespoons roasted + salted almonds
  • 1/2 teaspoon mild paprika 
  • extra virgin olive oil for roasting and topping off
  • large grain sea salt + fresh ground pepper

  1. In a medium saucepan, combine rice, cilantro stems (you can use one stem to tie a bundle of them), a big pinch of large grain salt and 2 cups of water.  bring to a boil, stir and cover for 30-35 minutes, until all water is absorbed.  remove from heat and let it sit covered for 10 minutes.  when ready to serve, discard cilantro stems and fluff with a fork 
  2. While the rice is cooking preheat oven to 350° and line a baking sheet with foil or parchment.  in a large bowl, combine scapes, peas, and lemon zest; season with sea salt and pepper, and coat evenly with olive oil (roughly 2 teaspoons).  turn out onto prepared baking sheet and arrange the veggies in an even layer - roast for 10-12 minutes, until cooked through, but with some bite left
  3. In a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside
  4. In large serving bowl, combine the rice,  scape and pea mix, half the spiced almonds and about 3/4 of the minced herbs, drizzle with some good olive oil and add lemon juice; taste and check for seasoning, adding salt + pepper accordingly.  garnish with remaining almonds and herbs.  serve and enjoy!

Adapted slightly from Dolly and Oatmeal blog


Subpages (1): Recipe Archive
Comments