Although this is a vegetarian meal, the portobello mushrooms give this dish a meaty texture.
In a medium pan, heat olive oil over medium-high heat. Cook onions and garlic until translucent, about 5 minutes. Stir in rice and mushrooms and cook 3-5 minutes or until mushrooms have released all of their juices. Add the broth and bring to a boil. Reduce heat to medium-low and cover until liquid is absorbed (about 7 - 8 minutes). Place broccoli florets in a microwave-safe casserole dish and sprinkle with salt and pepper and add 4 tbs. water. Cover and cook at high power for 5 to 7 minutes or until tender. Fluff rice with a fork and pour into a serving platter and top with broccoli. Toss to combine and serve. Can be topped with freshly grated Parmesan cheese and fresh Italian parsley.