BROCCOLI, RICE AND CHEESE CASSEROLE

1 cup CarolinaŽ or MahatmaŽ Extra Long Grain White Rice
1 bunch (11/2 pounds) fresh broccoli
1 medium onion, chopped
1/2 cup diced celery
1/4 cup margarine, melted
1 can (103/4 ounces) cream of chicken soup, undiluted
1 jar (4 ounces) pimiento cheese spread
1 teaspoon soy sauce
1/4 teaspoon salt
dash of ground nutmeg
pimiento strips (optional)

Preheat oven to 350°F.

Prepare rice according to package directions.

Trim large leaves off broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly. Separate into spears. Arrange broccoli in steaming rack with stalks to center of rack. Place over boiling water; cover and steam 8 to 10 minutes. Set aside.

Sauté onion and celery in margarine until tender. Add soup and next 4 ingredients, stirring well. Reserve 1/2 cup of sauce; combine remaining sauce and cooked rice.

Spoon rice mixture into a lightly greased 3-quart casserole. Arrange broccoli spears over rice. Spoon
reserved 1/2 cup sauce over broccoli. Cover and bake for 35 to 40 minutes. Garnish with pimiento strips, if desired.

Serves 6