Cook the brown rice according to package directions.

Bring enough water to cover the broccoli to a boil. Add the broccoli florets and cook for 1 minute, or until bright green. Drain immediately and transfer the broccoli to a bowl of very cold water to stop cooking.

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

Stir in the almond meal and salt. Cook for 2-3 minutes until the mixture becomes thick and clumpy.

Gradually add the milk, whisking after each addition to smooth the sauce. Let the mixture simmer until slightly thickened, then stir in half of the cheddar cheese until melted.

Finely chop the cooked broccoli while keeping a few larger florets intact. Combine the broccoli, cooked rice, white beans, and additional broth or milk as needed until evenly mixed.

Add 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.