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Tokyo Broccoli and Rice

This Little Goat went to Tokyo
  • This Little Goat went to Tokyo


4 side servings


30 minutes

active time

10 minutes


1 cup uncooked jasmine rice 

Kosher salt 

1 large head broccoli, chopped into small florets (about 4 cups broccoli florets)

Extra virgin olive oil 

1/4 tsp crushed red pepper flakes, optional

1/4 cup This Little Goat went to Tokyo

1/4 cup roasted salted peanuts, roughly chopped


Preheat the oven to 425 degrees.

Rinse rice in a fine mesh strainer with cool water for about 30 seconds, until the water runs clear. Drain well until mostly dry. Add rice, 1  cups cool water and 1 tsp salt to a pot. Bring to a boil, then reduce the heat to a low simmer. Cover and let simmer for about 10 minutes, until the water has been absorbed. Remove from the heat and let sit, covered, for about 10-15 minutes more. Fluff with a fork and set aside.

Meanwhile, toss broccoli with 2 Tbsp olive oil, ½ tsp salt and a pinch of red pepper flakes, if desired. Spread in a single layer on a parchment-lined baking sheet. Roast for 15-20 minutes, flipping once halfway through, until the broccoli is lightly-browned and crispy.

Spoon cooked rice onto plates and topped with roasted broccoli. Drizzle each portion with Tokyo sauce (about 1 Tbsp each) and top with crushed peanuts. Serve warm.

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