Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving. (If desired, you may use 1 cup leftover cooked brown rice instead of cooking the rice fresh.)

Meanwhile, place a large skillet in the oven and preheat the oven to 325F.

Separate the broccoli into florets that are about 1 1/2 inches across, leaving about an inch of stem. Cut up the remaining stem into about 3/4 inch chunks, slicing away and discarding the more woody pieces.

Place 1 teaspoon of the olive in the pan and swirl to coat. Add the onion and toss.

Roast the onion for about 5 minutes, then add the broccoli, toss, and return to the oven.

Roast for 20 minutes, tossing occasionally.

Add the tomatoes and toss, then roast for another 10 minutes.

In a small bowl, place the rest of the olive oil, olives, capers, vinegar, tomato paste, honey, tarragon, marjoram, and pepper and whisk together.

When the tomatoes are done, place the veggies in a large mixing bowl and add the rice and the vinaigrette. Toss well.

Divide the mixture into two au gratin dishes and top with the cheese. Place the dishes in the oven until the cheese melts, then serve.