Individual Brown Rice Casseroles

• 3/4 cup water
• 1/3 cup long-grain brown rice, uncooked
• 1/2 cup broccoli flowerets
• Butter-flavored vegetable cooking spray
• 1/2 cup chopped fresh mushrooms
• 2 tablespoons minced onion
• 2 tablespoons minced celery
• 1/4 cup canned no-salt-added chicken broth, undiluted
• 2 tablespoons Neufcha@Gtel cheese, softened
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 teaspoons lemon juice
• 2 tablespoons (1/2 ounce) shredded reduced-fat Cheddar cheese

1. Bring water to a boil in a small saucepan; add rice. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed.
2. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until crisp-tender. Drain.
3. Coat a small nonstick skillet with cooking spray. Place over medium heat until hot; add mushrooms, onion, and celery. Saute 3 minutes. Add broccoli, chicken broth, and next 3 ingredients; cook until Neufcha@Gtel cheese melts, stirring occasionally. Stir in cooked rice and lemon juice. Remove from heat; spoon rice mixture evenly into 2 (8-ounce) ramekins coated with cooking spray; sprinkle evenly with Cheddar cheese. Bake at 350u0b0 for 10 minutes or until cheese melts.

water, longgrain brown rice, broccoli flowerets, butter, fresh mushrooms, onion, celery, salt, cheese, salt, pepper, lemon juice, cheddar cheese

Taken from www.myrecipes.com/recipe/individual-brown-rice-casseroles (may not work)