Ingredients
4 c. cooked brown rice, such as brown basmati
2 heads broccoli, trimmed and cut into florets (1 1/4 lb.)
2 c. cherry tomatoes
7 tbsp. extra-virgin olive oil, divided
3/4 tsp. hot paprika
1/2 tsp. ground coriander
1/4 tsp. ground turmeric
1/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 1/4 c. toasted California walnuts, roughly chopped, divided
2 tbsp. balsamic vinegar
2 tsp. maple syrup
1 tsp. Dijon mustard
2 tbsp. freshly chopped parsley
1/4 c. freshly grated Parmesan
Preparation
Step 1Preheat oven to 425°. On a large rimmed baking sheet, toss broccoli with cherry tomatoes, 3 tablespoons oil, paprika, coriander, turmeric, and garlic powder. Season with salt and pepper. Step 2Roast until broccoli is crisp-tender and cherry tomatoes are charred, about 20 minutes. Step 3In a medium bowl, whisk vinegar with maple syrup and Dijon. While whisking constantly, slowly drizzle in remaining 1/4 cup olive oil until incorporated. Step 4Add ¼ cups walnuts into the dressing bowl. Using the back of a spoon, smash walnuts into vinaigrette until broken into small pieces. Stir in parsley and season with salt and pepper.Step 5Fill half of a shallow bowl with rice. Fill other half with broccoli and cherry tomatoes, then top with walnuts. Drizzle each bowl with smashed walnut vinaigrette. Step 6Garnish with Parmesan before serving.
