Nutty and brimming with veggies, this broccoli rice bowl with summer squash is an ideal meal no matter the season. Wild rice tossed with toasted pecans and walnuts, sautéed squash, and tomatoes lays a colorful foundation for garlic-roasted broccoli that’s tender-stemmed and lightly charred. A drizzling of lemony tahini dressing lends a perfectly tart, creamy complement to this comforting anytime dish.
Nuts can burn very quickly and turn bitter, so make sure to keep an eye on them while they cook!
1 plum tomato
1 pound broccoli
1 summer squash
¾ cup wild rice
1 teaspoon ground coriander
¼ teaspoon crushed red pepper
2 tablespoons chopped pecans
2 tablespoons walnuts
2 tablespoons tahini
4 tablespoons olive oil
1½ cups + 2 tablespoons water
kosher salt black pepper
6″ small pot with lid baking sheet
10″ medium pan
Preheat oven to 450°F. Rinse all produce. Cut tomato into ½-inch pieces. Remove and discard tough broccoli stem, and cut broccoli into long florets, keeping stems intact. Cut squash into ½-inch cubes. Halve lemon.
In a small pot over high heat, combine rice and 1½ cups water. Season with ¼ teaspoon salt and bring to a boil over high heat. Once boiling, reduce to heat to medium to simmer, cover, and cook until rice is tender and water has evaporated, about 18 minutes. Once cooked, remove from heat and keep covered.
While rice cooks, on a baking sheet, toss broccoli with coriander, 2 tablespoons olive oil, ½ teaspoon salt, and as much crushed red pepper and black pepper as desired. Arrange in a single layer and roast in oven until crisp, flipping halfway through, about 20 minutes total.
Add pecans and walnuts to a medium pan over medium heat. Cook until fragrant and toasted, about 5 minutes, then remove from pan and set aside (see Recipe Tip). Add 1 tablespoon olive oil to pan from nuts over medium-high heat. When oil is shimmering, add tomato and squash. Season with ¼ teaspoon salt and black pepper as desired and cook until softened, about 5 minutes. Remove from heat.
Stir toasted nuts and 1 tablespoon olive oil into cooked rice. In a medium bowl, whisk together tahini and juice of 1 lemon until fully combined. Whisking continuously, slowly add 2 tablespoons warm water and whisk until smooth and pourable. Season with ⅛ teaspoon salt and black pepper as desired.
Divide rice between 2 plates. Top with squash and tomato then broccoli. Drizzle with tahini dressing and grab a fork!