Ingredients
Units
Scale
- 1 broccoli crown - cut into bite-size pieces
- 2 cups uncooked brown rice - cooked as directed
- 1/2 medium size red onion - sliced thin
- 1/4 cup of dried cherries - chopped
- 1/2 cup of walnuts - toasted in a pan - chopped
- 2 scallions - chopped
For the Vinaigrette:
- 3 - 4 garlic cloves - crushed in a mortar and pestle
- 3 - 4 tbs. of fresh Italian parsley - crushed in a mortar and pestle
- 2 tbs. maple syrup
- 2 tbs. Balsamic glaze or balsamic vinegar
- 1 tbs. olive oil
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions
For the Salad:
- Place the cut broccoli pieces in a steamer and steam just until it is a beautiful bright green.
- Place aside to cool.
- Prepare the rice as directed and set aside to cool.
- Place the walnuts in a small, dry cast iron pan and heat just until they turn a nice golden color. Chop the nuts and set aside a few to garnish the top of the salad with.
- Toss the chopped walnuts, chopped dried cherries, sliced onion, scallions and cooled broccoli together. Add the cooled rice and toss.
- Top with the vinaigrette and toss. Garnish with the reserved chopped walnuts.
- Refrigerate until ready to use.
For the Vinaigrette:
- Crush the garlic and parsley in a mortar and pestle.
- Place the crushed garlic and parsley in a small bowl and add the maple syrup and balsamic vinegar or balsamic glaze and the olive oil and stir.
- Add to the broccoli salad and toss.
- Prep Time: 5 minutes
- Cook Time: 15 minutes minutes
