1.5 cups uncooked brown rice

2 TBSP vegan margarine (I use Earth Balance)
1/4 cup flour
1 cup vegetable stock
3/4 cup water
1 TBSP low sodium soy sauce
1/2 tsp dried oregano
salt & black pepper
1/2 cup nutritional yeast
1 tsp fresh lemon juice

1 TBSP olive oil
1/2 onion, minced
2 cloves garlic, minced
3 cups chopped broccoli florets