1 1/2 cups (240 g) wild rice
6 cups (420 g) broccoli
2 cups (484 g) reduced-sodium cream of mushroom soup
2 cups (225 g) low fat cheddar cheese, shredded
Preheat oven to 325°F (170°C, or gas mark 3). Prepare wild rice according to package directions. Layer rice in the bottom of a 9 x 9-inch (23 x 23-cm) casserole pan. Steam
broccoli for 5 minutes and layer on top of rice. Mix soup and cheese together and spread
on top of broccoli. Bake, uncovered, for 45 minutes.