Serves: 4
Prep Time: 20 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American, Californian
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 1 | can salmon drained and flaked |
| 1/2 | cup onion, chopped |
| 1/4 | cup parmesan cheese grated |
| 10 | oz. broccoli spears drained and cut up |
| 1/4 | cup 1% milk |
| 2 | tsp. lemon juice |
| 1 | Tbsp. butter |
| 1 | sprig dill stems removed and chopped |
| 1 | can cream of celery soup |
| 1/8 | tsp. pepper |
| 1 | cup mushrooms sliced |
Instructions
1. Cook rice according to package instructions.
2. Meanwhile, in a 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onion with dill until tender, stirring occasionally.
3. Stir in soup, milk and cheese. Heat until cheese melts, stirring occasionally.
4. Add broccoli, salmon, lemon juice and pepper. Heat through, stirring occasionally. Serve over rice.
