I love black rice, and this dish with squid and broccoli is a first course with a truly surprising flavor and is a very versatile recipe. Good both warm and cold, it can also be a great idea for a meal to take out now that the spring temperatures invite the first day trips.
It’s a kind of rice salad that’s easy and quick to prepare and just with its colors it whets the appetite. The advantage of black rice in salads is that, being whole grain, unlike classic white rice, it holds the cooking better, always remaining crunchy and well-separated.
If you also like black rice, try also
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring
- Energy 386.01 (Kcal)
- Carbohydrates 42.87 (g) of which sugars 3.04 (g)
- Proteins 22.06 (g)
- Fat 13.41 (g) of which saturated 2.09 (g)of which unsaturated 1.11 (g)
- Fibers 4.06 (g)
- Sodium 1,218.83 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for black rice with squid and broccoli
- 1 cup black rice
- 4 cups broccoli
- 1.1 lbs squid (cleaned)
- 1/2 red onion
- 2 tbsp white wine vinegar
- 2 tbsp red wine
- 1 lemon (untreated)
- 3 tbsp extra virgin olive oil
- 1 sprig thyme (fresh)
- to taste salt
- 2 tbsp sliced almonds
Preparation of black rice with squid and broccoli
To prepare the black rice with squid and broccoli, first cook the rice in salted boiling water for about 25/30 minutes.
Meanwhile, slice the onion and soak it in a bowl with 1.5 cups of water, white wine vinegar, and red wine, and set it aside.
Clean the broccoli, peel the stalk, and cut it into cubes, then divide the rest into florets. Boil the broccoli by putting the stalk in water first and after about 10 minutes, the florets, which will only require 5 minutes of cooking.
Drain the broccoli and place them in ice water to maintain the color.
Cut the squid and cook them in a pan over medium heat with a tablespoon of oil and a sprig of thyme until they become tender. It will take about 15/20 minutes: initially, the squid will release water, when this has evaporated, they are ready.
When the rice is cooked, drain it well and place it in a bowl. Season it with the remaining EVO oil and add the boiled broccoli, cooked squid, and well-drained and dried onion. Adjust the salt and flavor it with a little lemon juice and the zest obtained from the peel.
Sprinkle with sliced almonds and serve warm or cold.
