Broccoli Rice and Cheese Pilaf

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

We used quick-cooking brown rice, which is ready in 10 minutes instead of 45 minutes, and frozen chopped broccoli to streamline the preparation of this meatless main dish.

1 cup regular or quick-cooking brown rice
2 tablespoons butter or margerine
1 medium onion, chopped
¼ pound mushrooms, sliced
3 tablespoons dry sherry, optional
2 cups chopped cooked fresh broccoli or 1 box (10 ounces) frozen chopped broccoli, squeezed dry
8 pitted black olives, chopped Salt, pepper to taste
½ cup shredded cheese such as Parmesan, Swiss or Cheddar

Directions: Cook the rice according to package directions. Meanwhile, melt butter in a large skillet. Add onion and cook until soft, 6 to 8 minutes. Add mushrooms and cook until tender, 3 to 4 minutes. Add sherry and cook 1 minute. Add broccoli, olives, salt and pepper and heat through. Transfer rice to a serving bowl, add broccoli mixture and cheese and toss lightly.