1 to 1 1/4 lbs fresh broccoli cut in 1" pieces
1 6-3/4 ounce pkg quick cooking long grain and wild rice mix
1 envelope sour cream sauce mix
1 single-serving envelope cream of mushroom soup mix
1/2 tsp sea salt
2 cups low fat milk
3/4 cup soft bread crumbs (1 slice bread)
1 TBS butter or margarine, melted
1/4 tsp paprika
Cook broccoli stem pieces, covered, in boiling water to cover, about 5 minutes. Add broccoli flowerets and cook 4 to 5 minutes more or until tender. Drain. Meanwhile, prepare rice mix according to package directions. Combine sour cream mix, dry mushroom soup mix, and salt. Gradually stir in milk. Combine cooked rice and sour cream sauce mixture. Fold in broccoli. Turn into 2 quart casserole. Combine bread crumbs, butter or margarine, and paprika; sprinkle top. Bake uncovered in 350° F oven for 20 to 25 minutes, or until heated through. Serves 8.
