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Foraging with Alexis Nikole Nelson.
Roasting broccoli on a heated baking sheet in a blistering hot oven gets the vegetable to char, bringing forth deep, nutty, bittersweet flavors. Here, we toss oven-charred broccoli with a brown rice pilaf, dried apricots, a fruity vinaigrette and fresh tarragon to create a warm rice salad. We also roast the orange, cut into quarters, before juicing it to temper its acidity and intensify its flavor. This vegetable-and-grain dish is hearty enough to be the center of a vegetarian (vegan, even) meal or serve it as a side to chicken or seafood.
tablespoons extra-virgin olive oil, divided
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