Sesame Panko Broccoli with Steamed Rice

Place a bare, heavy baking sheet into the cold oven as it heats.

Prep broccoli by cutting them into thick slabs, all the way from top to bottom through the florets and the stem end. You’ll lose little pieces while cutting but just keep them in the pile. Spread the broccoli “steaks” out on the cutting board and sprinkle them evenly with 1 teaspoon of salt and 1 teaspoon oil. Then coat them in the cornstarch on both sides, getting it to dust and coat as best as possible.

In a small shallow dish or plate, stir together the breadcrumbs, ½ teaspoon salt, and sesame seeds. In another shallow dish, crack an egg and lightly whisk it with a fork.

Set out a piece of parchment on a clean flat surface to catch the breaded pieces. Dip each piece of broccoli into the egg, then let most drip off, and press it into the breadcrumbs. Flip and press the other side. Remove to the clean surface. Repeat with the other pieces of broccoli.

When you’re done breading, slide the hot pan out of the oven and place 1 Tablespoon of butter, cut in 3 pieces, and the canola oil in the pan to melt. Place the broccoli on the butter, try to trap most of it underneath the pieces. Place the pan back in the oven and roast for 10 minutes.

During this time, start the rice. In a small pot combine the rice, water and 1 teaspoon of salt. Bring it to a boil over high heat. Then stir it well, turn down to low and cover with a tight fitting lid. Don’t move the lid! Let the rice boil for about 16 - 18 minutes. When done, the rice will be tender and the water absorbed. Fluff and let it sit off the heat until ready to serve.

After 10 minutes, carefully remove the hot pan from the oven and use a thin spatula to flip the pieces over. Dot the broccoli with the remaining Tablespoon of butter. Place the pan back in the oven for another 5 - 6 minutes or until the broccoli is cooked through and browned.

Plate a mound of rice and top with broccoli. Drizzle with peanuts, soy sauce and/or sriracha to garnish.