Broccoli + Cheese Rice Casserole - Ends + Stems with Chef Alison

Ingredients

• 1 Yellow Onion (small dice)
• 3 Carrots (small dice)
• 1 Tablespoon Extra Virgin Olive Oil
• 2 teaspoons Kosher Salt (divided)
• 1 1 ⁄ 2 cups Basmati Rice (White)
• 1 ⁄ 2 cup Orzo Pasta (uncooked)
• 2 Tablespoons Unsalted Butter
• 2 Tablespoons Fresh Thyme (plus more for topping)
• 4 cups Vegetable Stock (chicken stock if you have/use that)
• 1 bunch Broccoli (roughly chopped, stems and florets, it should be about 3-4 cups)
• 1 ⁄ 2 teaspoon Garlic Powder
• 1 ⁄ 2 teaspoon Cayenne Pepper (to taste)
• 1 ⁄ 2 teaspoon Black Pepper (freshly cracked)
• 8 ounces Cheddar Cheese (shredded, divided)
• 1 ⁄ 2 Lemon (zest only)
• 1 ⁄ 2 cup Whole Milk