1 large bunch broccoli
1 Tb butter or canola (+more for the pan)
1 cup chopped onion
3/4 tsp salt
1 large clove garlic, minced
2 Tb lemon juice
6 cups cooked rice
Ground pepper
Cayenne to taste
2 Tb minced dill
3 Tb minced mint
1/4 cup minced parsley
Optional: 1/2 cup toasted sunflower seeds, 1 packed cup grated cheddar or Swiss cheese, melted butter for the top.

Trim and cut broccoli into spears (little “trees”). Cook in a steamer over boiling water until bright green and barely tender. Rinse under cold water, drain, set aside. Preheat oven to 325. Lightly grease a 9×13 baking pan. Melt the butter or oil in large, deep skillet or Dutch oven. Add the onion and salt, and sauté over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and lemon juice, and sauté for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste the herbs, and the optional sunflower seeds and/or cheese. Taste to correct salt, spread in pan.
Now, make your forest! Arrange broccoli upright in the rice and drizzle with melted butter. Cover loosely with foil and bake until just heated (15-20 minutes). Serve hot!