• Bring 5 cups water to boiling in large saucepan.

  • Cut 6 broccoli flowerets in quarters. Cook in boiling water for about 4 minutes. Remove and reserve for garnish.

  • Cut the stems off remaining broccoli; peel with vegetable peeler. Coarsely chop broccoli and add to water in saucepan with onion, rice, milk, salt and pepper. Simmer for about 20 minutes or until vegetables are tender.

  • Working in batches, remove vegetables with some liquid to food processor or blender. Add cheese and mustard. Whirl until smooth, 2 to 3 minutes. Return to saucepan. Add more milk if desired. Gently reheat over low heat; do not let boil. Garnish with reserved broccoli.

Nutrition Facts

224 calories; 12 g total fat; 38 mg cholesterol; 543 mg sodium. 18 g carbohydrates; 13 g protein;