1 (6 oz.) pkg. long grain and wild rice
2 1/2 c. water
3 tbsp. butter, divided
2 (10 oz.) pkgs. frozen broccoli spears
1/2 lb. mushrooms, sliced
1 c. chopped red onion
3 c. (12 oz.) shredded Monterey Jack cheese

Cook rice and seasoning packets with water and 1 tablespoon butter according to package directions. Keep warm. Cook broccoli spears according to package directions. DO NOT OVERCOOK. Drain and keep warm.

In a large fry pan melt 2 tablespoons butter. Add mushrooms and onion; cook until mushrooms are tender, stirring often, about 5 minutes. Stir in cooked rice.

Arrange 1/2 the rice mixture and broccoli spears in layers in buttered 9 x 13 baking dish. Repeat process ending with cheese. Cover with aluminum foil, crimping it tightly to the edge of dish. Bake at 375 degrees until hot and bubbly and cheese is melted, about 20 minutes. Serves 6-8.