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
- 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
- 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
- In a small sandwich bag, combine the almonds and paprika; using a rolling pin, crush the nuts until roughly broken, set aside
- 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
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