1 pkg. (6 oz.) UNCLE BEN'S® long-grain & wild rice mix
2 1/2 c. water
1 tbsp. butter
1 c. celery, sliced
2 pkg. (10 oz.) frozen broccoli spears OR 1 lb. fresh, parboiled (asparagus may be substituted)
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
2 c. milk
1 chicken bouillon cube, crushed
1/4 c. Parmesan cheese, grated
1 tbsp. lemon juice
1/4 c. Parmesan cheese, grated

Cook rice with water and butter as directed. Stir celery into rice. Spoon into shallow 2 quart casserole. Arrange broccoli on top. In saucepan, melt 3 tablespoons butter. Stir in flour and salt. Add milk and bouillon. Cook until smooth and thick. Stir in 1/4 cup Parmesan cheese and lemon juice. Pour over broccoli. Sprinkle with remaining cheese. Cover and refrigerate. When ready, bake 35-40 minutes at 375 degrees. Serves 6-8.