Serves:
4
Prep Time:
20
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 | package broccoli spears drained and cut up |
| 1/2 | cup onion, chopped |
| 1/4 | cup milk |
| 1/4 | cup parmesan cheese grated |
| 1 | Tbsp. butter |
| 2 | tsp. lemon juice |
| 1 | sprig dill stems removed and chopped |
| 1 | can cream of celery soup |
| 1 | cup mushrooms sliced |
| 1/8 | tsp. pepper |
When adding broccoli, and in fresh chopped tarragon. May make sauce separately and spoon over afterwards if desired.
Recommended:
Instructions
1. Cook rice according to package instructions.
2. Meanwhile, in 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.
