Honey-Garlic Shrimp Stovetop Rice Casserole

Honey-Garlic Shrimp Stovetop Rice Casserole SERVES4 to 6 INGREDIENTS 2 tablespoons   vegetable oil 1   medium yellow onion, diced 1 1/2 cups   long-grain white rice 3 cloves   garlic, finely chopped, divided 1 teaspoon   finely chopped peeled fresh ginger 1 teaspoon   kosher salt 1/4 teaspoon   red pepper flakes (optional) 2 cups   low-sodium chicken broth 3/4 cup   plus 1 tablespoon water, divided 12 ounces   frozen broccoli florets 12 ounces   (21 to 30 per pound) frozen uncooked, peeled and deveined shrimp 1/4 cup   honey 2 tablespoons   tamari or soy sauce 1 teaspoon   cornstarch INSTRUCTIONS Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, 2 cloves of the garlic, ginger, salt, and red pepper flakes if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes. Add the broth and 3/4 cup of the water and bring to a boil. Reduce the heat to medium-low, cover, and simmer undisturbed for 10 minutes. Add the broccoli and shrimp and stir to combine. Cover again and simmer until the rice is tender and the shrimp is cooked through, stirring every 10 minutes, 25 to 30 minutes more. Meanwhile, place the honey, tamari or soy sauce, and remaining 1 clove garlic in a small saucepan over medium heat and bring to a simmer. Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved. Pour into the simmering sauce and stir until thickened, about 30 seconds. Remove from the heat. When the rice is ready, drizzle with the sauce before serving. RECIPE NOTES Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Thekitchn.com