Black Rice and Broccoli Rabe Salad with Apricots and Pine Nuts from Whole Bowls: Complete Gluten-Fre
This salad can be eaten warm, room temperature, or chilled, making it a bit of a seasonless recipe. Don’t be afraid to gild the lily with a poached egg, crumbling of feta, or dollop of hummus—I...
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Ingredients
- 1 bunch broccoli rabe (rapini), cut into bite-sized pieces
- 10 dried apricots, sliced
- ⅔ cup black rice
- 1⅓ cups water
- ¾ teaspoon sea salt
- ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon grated nutmeg
- 2 tablespoons pine nuts
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