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

Name: 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

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Check out the latest recipe from Ends + Stems, Broccoli + Cheese Rice Casserole. Due to this cooking community’s feedback, I try to keep almost all of our recip

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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