1 1/4 lbs. fresh broccoli, cut in 1 inch pieces
1 (6 3/4 oz.) pkg. cooking long grain and wild rice mix
1 env. sour cream sauce mix
1 single serving env. cream of mushroom soup mix
1/2 tsp. salt
2 c. milk
3/4 c. soft bread crumbs
1 tbsp. butter, melted
1/4 tsp. paprika

Cook broccoli stems, covered, in boiling, salted water about 5 minutes. Add flowers and cook 4 to 5 minutes more until tender. Drain. Meanwhile, prepare rice mix according to package directions. Combine dry sour cream sauce mix, dry mushroom soup mix, and salt. Gradually stir in milk. Combine cooked rice and sour cream sauce mix. Fold in broccoli. Turn into 2 quart casserole (greased). Combine bread crumbs, butter, and paprika; sprinkle on top. Bake, uncovered, for 20 to 25 minutes in moderate oven (350 degrees).