Cook the brown rice according to the package directions.

Bring enough water to cover the broccoli to a boil in a small pot. Add the broccoli florets, cook for 1 minute or until bright green, then remove from heat. Drain and place the broccoli in very cold water to stop the cooking process.

Chop the cooked broccoli into small pieces while keeping a few larger florets for texture.

Melt the butter in a deep pot. Add the garlic and sauté for about 1 minute until fragrant.

Add the almond meal and salt, then cook for 2-3 minutes until the mixture becomes thick and clumpy.

Gradually add the milk, whisking after each addition to smooth the mixture. Simmer until the sauce thickens slightly.

Stir in half of the shredded cheddar cheese until melted.

Combine the chopped broccoli, cooked rice, white beans, and additional broth or milk as needed with the cheese sauce. Stir until evenly combined.

Sprinkle the remaining cheese over the mixture and cover the pan until the cheese melts.

Finish with crushed almonds and sliced green onions, then adjust seasoning with additional salt and pepper if needed.