Instructions: Cook the rice in boiling salted water for about 35 minutes or according to package directions. Drain thoroughly and rinse with cold water. Drain again.

Meanwhile, cut the stalks off the broccoli and cook them in boiling salted water for 8-10 minutes, until almost tender, then add the florets and cook 2 minutes longer. Drain and rinse in cold water. Drain again and set aside.

Melt the butter in a skillet, add the onions, and cook gently, stirring occasionally, for 3-5 minutes, until softened. Add the garlic, and cook, stirring occasionally, for 3-5 minutes, until the onion is lightly browned.

Coarsely chop the broccoli, then stir into the rice with the onion and garlic mixture, sour cream, 3/4 of the mozzarella and Parmesan cheeses, the rosemary, and salt and pepper to taste.

Transfer the mixture to an ovenproof dish and sprinkle with remaining cheeses. bake at 350 degrees for 20 minutes, until heated through and the cheese is melted. Serve immediately.

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