Mushroom Broccoli Rice

2 cups of brown long grain rice cooked
1 can of condensed Cream of Mushroom Soup (10.75 oz)
1.5 cups of chopped onion
2 cups of fresh mushrooms sliced
10 oz. frozen broccoli
1 clove of garlic minced
1 tsp black pepper
1 tbs canola oil
Mrs. Dash to taste (use your favorite flavor)

When cooking rice, put oil and rice in pot first and mix together till rice is shiny, then add the water. This may help rice not stick to your pot.

Serving Size: makes 6 servings

Cook rice in a large pot separately. Follow the package directions for one cup and double it.
While rice is cooking chop onion, clean and slice the mushrooms, and measure out 10 oz. of broccoli (All I could find was a 12 oz bag).
Saute onions, mushrooms and broccoli together. Add black pepper, minced garlic, and Mrs. Dash during cooking.
When the veggies are almost done, add cream of mushroom soup (and the cup of water) and stir ingredients together.
When rice has finished cooking, combine all the ingredients into the rice pot and stir together.
I chose to add a tsp of salt at this point, and not add salt to the rice. I don't like my food salty, and leaving it out till the end gave me a choice about how much salt to add.