1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 tbsp. reduced-calorie butter
2 1/2 c. cooked rice
1 c. cooked chopped broccoli
1 tsp. salt
2 tbsp. chopped parsley
Fresh parsley sprigs (opt.)

Combine onion, celery and green pepper; saute mixture in butter in nonstick skillet. Add rice, broccoli, salt and parsley; stir well. Pour into warm nonstick 5-cup ring mold and turn out onto serving platter. Garnish with sprigs of parsley before serving, if desired. Yield: 9 servings. Each serving: 1/2 cup. Each serving may be exchanged for: 1 bread.