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.