Whether you choose to serve this as a side dish or vegetarian main, this broccoli rice casserole is all kinds of delicious. Easy to make, it's perfectly cheesy and creamy.
Heat oil in a skillet over medium-high heat. Saute onion and carrots for a couple of minutes until tender and translucent.
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.
In a bowl whisk vegetable stock with sour cream and season with garlic, salt and pepper until well combined.
Pour stock over the rice and vegetables, then use a spatula to submerge broccoli in the liquid.
Combine shredded Parmesan cheese and breadcrumbs, and sprinkle everything with the mixture. Cover loosely the baking dish with aluminum foil.
Bake for 15 minutes covered, then remove the foil and broil for 5 minutes for the cheese to brown.
Sprinkle with a little fresh thyme if desired and serve warm.
Notes
Use white rice for this recipe. Brown or wild rice will require a longer cooking time and your broccoli will be over cooked.
If making ahead of time, ensure that the casserole is cooled before storing it.
You can use fresh or frozen broccoli in this recipe.