Servings: 4

〰️1 cup uncooked black or forbidden rice (I used @lotusfoods)⁣ 〰️1 cup uncooked black or forbidden rice (I used @lotusfoods)⁣
〰️1 head Brocollini 〰️1 head Brocollini
〰️3 carrots, shredded⁣ 〰️3 carrots, shredded⁣
〰️3 green onions, sliced⁣ 〰️3 green onions, sliced⁣
〰️2 cloves raw garlic, minced⁣ 〰️2 cloves raw garlic, minced⁣
〰️1 cups chopped fresh herbs (I used a mix of cilantro and parsley, but you can do all one or the other!)⁣ 〰️1 cups chopped fresh herbs (I used a mix of cilantro and parsley, but you can do all one or the other!)⁣
〰️3/4 cup chopped almonds or pistachios⁣ 〰️¾ cup chopped almonds or pistachios⁣
〰️12 chopped Medjool dates (I used @jooliesdates)⁣ 〰️12 chopped Medjool dates (I used @jooliesdates)⁣
〰️Juice of 1 lemon⁣ 〰️Juice of 1 lemon⁣
〰️1/4 tsp each of ground coriander, turmeric, cinnamon, and paprika⁣ 〰️¼ tsp each of ground coriander, turmeric, cinnamon, and paprika⁣
〰️Olive oil (I used @caoliveranch)⁣ 〰️Olive oil (I used @caoliveranch)⁣
〰️Fine grain salt (I used @redmondrealsalt)⁣ 〰️Fine grain salt (I used @redmondrealsalt)⁣

Cook rice like pasta in a generous amount of well-salted water until done (about 20 minutes); rinse & drain, then put in the fridge or freezer to rapidly cool. Meanwhile, break the cauliflower into teeny pieces (the smaller, the faster they cook), toss in olive oil and salt on a parchment-lined pan, and roasth at 400 degrees until dark brown. Toss rice with remaining ingredients + olive oil & additional salt to taste. Makes 4 servings. Serve chilled!