Rice Pilaf

2 c. Royal Blend Rice, prepared to package directions using chicken broth instead of water.

1/2 c. Butter

1 small onion, chopped

2 carrots, peeled, halved and sliced

1 stalk celery, halved and sliced

1 clove garlic, minced

8 oz. mushrooms, sliced

1 small stalk broccoli, blanched and chopped


 While Rice is cooking.  Melt butter into a saute pan over medium heat.  Add vegetables and saute until carrots are crisp-tender, about 10 minutes.  Season vegetables with salt and pepper to taste.  

Combine rice and vegetables and place into a greased casserole.  Bake at 375* for 20-30 minutes or until heated through.