Broccoli Peanut Lemongrass Rice Salad

Salad
1 c water
1/2 c uncooked black rice
1 lb broccoli
4 scallions, thinly sliced
1/2 c roasted peanuts, coarsely ground
1 c cilantro, chopped

Dressing
2 large shallots, diced
1 T peanut oil
1 T dried lemongrass
1 T fresh ginger, minced
1/4 c lime juice
2 T tamari
2 T brown sugar
1 T sriracha

Bring the water to a rolling boil in a large saucepan. Stir in the rice and a pinch of salt and bring to a boil again. Cover, reduce the heat to low, and simmer until the rice is tender and all of the liquid absorbed, about 40 minutes. Turn off the heat, remove the lid, and gently stir with a fork. Set aside to cool.

Slice the broccoli florets from the stems and into bite-size pieces. Cut off the bottom 2 inches of the stems and peel the rest of the stem. Dice the peeled stems into 1/2-inch cubes. Steam florets and stem cubes for 2 to 3 minutes, until bright green but still crisp. Rinse with cool water, shake away excess moisture, and transfer to a large mixing bowl. Add the cooked rice, scallions, cilantro, and peanuts. Set aside.

In a large skillet over medium heat, saute the shallots in peanut oil for 5 minutes, or until golden and slightly caramelized. Add the lemongrass and ginger and saute another 2 minutes, then remove from the heat. Whisk in the lime juice, tamari, sugar, and Sriracha. Pour the warm dressing over the salad and serve.