Broccoli Rice Casserole

Ingredients

• 2 Tablespoon olive oil (extra virgin)
• 1 small yellow onion (diced)
• 3 carrots (cut into small dice)
• 1.5 cups long-grain rice (uncooked (i used basmati))
• zest of 1 lemon
• 1 large head of broccoli (cut into florets of equal size)
• 1/2 - 1 cup melty cheese ((Swiss, Cheddar, or Gruyere))
• 2.25 cups vegetable stock (chicken stock works too)
• 1/4 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs ((gluten-free for gluten-free diet))
• 1/2 cup Parmesan cheese (shredded)
• fresh thyme optional

Instructions

1. 1

   Preheat the oven to 375 F.

2. 2

   Heat oil in a skillet over medium-high heat. Saute onion and carrots for a couple of minutes until tender and translucent.

3. 3

   Add sauteed onions and carrots, rice, and lemon zest to a 9 x 13-inch baking dish and stir to combine. Add broccoli florets on top of rice and vegetables. Sprinkle with melty cheese. Set aside.

4. 4

   In a bowl whisk vegetable stock with sour cream and season with garlic, salt and pepper until well combined.

5. 5

   Pour stock over the rice and vegetables, then use a spatula to submerge broccoli in the liquid.

6. 6

   Combine shredded Parmesan cheese and breadcrumbs, and sprinkle everything with the mixture. Cover loosely the baking dish with aluminum foil.

7. 7

   Bake for 15 minutes covered, then remove the foil and broil for 5 minutes for the cheese to brown.

8. 8

   Sprinkle with a little fresh thyme if desired and serve warm.