Ingredients
1
tablespoon margarine or butter
1/2
cup uncooked wild rice
1 1/2
cups sliced mushrooms (4 ounces)
2
medium green onions, thinly sliced (2 tablespoons)
1 1/4
cups water
1/2
teaspoon salt
1/4
teaspoon pepper
1
package (9 ounces) frozen cut broccoli, thawed and drained
1
tablespoon lemon juice
Preparation
Melt margarine in 10-inch nonstick skillet over medium heat. Cook wild rice, mushrooms and onions in margarine about 3 minutes, stirring occasionally, until onions are tender.
Stir in water, salt and pepper. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender; drain if necessary.
Stir in broccoli and lemon juice. Heat uncovered, stirring occasionally, until hot.
