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Sesame Panko Broccoli with Steamed Rice

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

Crispy sesame broccoli is a satisfying main course - and breading it in the oven on a hot sheet pan simplifies the process!


  • 1 bunch Broccoli crowns (large bunch)
  • 1 Tablespoon Kosher Salt (divided)
  • 1 Tablespoon Canola Oil (divided)
  • 1 Tablespoon Cornstarch
  • 1 cup Panko Breadcrumbs
  • 1 teaspoon White Sesame Seeds
  • 1 teaspoon Black Sesame Seeds
  • 1 Egg
  • 2 Tablespoons Unsalted Butter (divided)
  • 112 cups Basmati Rice (White)
  • 2 cups Water
  • 12 cup Chopped Peanuts (optional)
  • 1 Tablespoon Soy Sauce (optional, to taste)
  • 1 Tablespoon Sriracha (optional, to taste)

Cooking Instructions

  • 1. Preheat the oven to 425.

    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.

  • 4. COAT

    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.

  • 5. SEAR

    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.

  • 6. RICE

    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.

  • 7. FLIP

    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.

  • 8. SERVING

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

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    cauliflower, zucchini, or eggplant planks would all work out
    use GF breadcrumbs, or swap for rice flour but use half as much. Another option would be doubling the amount of sesame seeds and using only seeds to coat
  • EGG:
    omit egg and use heavy cream or coconut milk to help the coating adhere
    chopped cashews or sunflower seeds, or omit
    brown rice or any grain or noodle of choice
    ff allergic or out of stock, you can add chopped peanuts, sunflower seeds, or coriander seeds to the breading. You can also just leave them out
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