Here s what you need:
1 small bunch broccoli
1 T oil or butter
1 C chopped onion
1 clove garlic, minced
2 T lemon juice
6 C cooked rice white or brown
Salt, pepper, cayenne to taste
2 t dried dill
1/4 1/2 t dried mint
1/4 C minced fresh parsley
1/2 C toasted sunflower seeds (or salted sunflower seeds)
1 C grated cheddar
More butter, melted for drizzling over the top

Trim the broccoli making sure you have about 15 trees that are long enough to stand up. Trim the tough spears. Plan to serve the remaining broccoli on the side. Steam the broccoli until just fork tender. Run under cold water to stop the cooking and to retain the bright green color.

Saute the onions over medium heat until softened and not brown. Add the garlic and cook for another minute. Add the lemon juice, seasonings, herbs, seeds, cheese and rice. Mix well and pour into a prepared 9 X 13 pan. Arrange the broccoli in a pleasing way throughout the rice. Drizzle with melted butter. Create a tent out of aluminum foil to partially cover the veggies. Bake 15-20 minutes in a 350 degree oven. Serve right away.