2 (14 oz.) cans chicken broth
3/4 c. wild rice
1 c. regular long grain rice
1/2 c. butter
1 c. chopped onion
2 sliced carrots
1 (10 oz.) pkg. coarsely chopped frozen broccoli, thawed
1/4 tsp. lemon pepper

Heat broth to boiling. Add wild rice. Reduce heat, cover, simmer 25 minutes. Add long grain rice. Cover, simmer 20 minutes or until rice is tender. (May need to add more broth or water while simmering.)

Heat butter, onion, carrots until tender. Add rice, broccoli, pepper, and toss well. Spoon into greased casserole. Cover and bake at 375 degrees for 30 minutes or until hot. Fluff before serving. Makes 7 1/2 cups or 10 servings.