1 (6 oz.) pkg. UNCLE BEN'S® Long Grain & Wild Rice
2 1/2 c. water
1 tbsp. butter
2 (10 oz.) pkgs. frozen broccoli spears
2 tbsp. butter
20 med. size fresh mushrooms, washed and sliced
1 c. chopped red onion
1 lb. Monterey Jack cheese, coarsely shredded

Preheat oven to 375 degrees. Lightly butter a 13 1/2 x 8 1/2 inch baking dish. Cook contents of rice and seasoning packets with water and 1 tbsp. butter according to package directions. Keep warm.

Cook broccoli spears according to package directions. Do not overcook. Drain and keep warm.

In a large skillet, melt butter. Add mushrooms and onion. Cook until mushrooms are tender, stirring often, about 10 minutes. Stir in cooked rice.

Arrange 1/2 the rice mixture, broccoli spears and cheese in layers in buttered baking dish. Repeat process, ending with cheese. Cover with aluminum foil, crimping it tightly to edges of dish. Bake until hot and bubbly and cheese is melted, about 15 minutes. Makes 6-8 servings.