Dear Jeanne:

This is a family favorite. Please revise it for me. Thanks. - B.R., Beaverton, Ore.Dear B.R.:

I made a few "adjustments" to your recipe which I think you will find to your liking. Brown rice adds a nutty flavor and sauteing the onion makes it more tender and flavorful as well. I eliminated the butter and used buttermilk to replace the butter flavor. (Despite its name, buttermilk is practically fat-free!)

The reduced-fat Cheddar cheese substituted perfectly for the processed cheese spread. I hope this revised casserole remains a family favorite.

- EACH SERVING CONTAINS approximately: Original Recipe: 247 calories; 29 mg cholesterol; 12 gm fat; 749 mg sodium. Revised Recipe: 185 calories; 13 mg cholesterol; 6 gm fat; 329 mg sodium.

One-dish meals, aside from being time- and energy-savers, can be healthful additions to your diet. My pamphlet, Easy and Nutritious One-Dish Meals, contains some of my favorites from around the world. Order it for $1 and a stamped, self-addressed, legal-size envelope from One-Dish, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

1991 by King Features Syndicate Inc.

Broccoli Rice

1 cup instant rice, uncooked

2 packages chopped broccoli, cooked

2 tablespoons butter

1 small onion, finely chopped

1/2 cup milk

1 can cream of chicken soup

1/2 cup Cheez Whiz Mix all ingredients and bake uncovered in an ovenproof baking dish for 35 minutes in a preheated 350-degree oven.

Broccoli 'n' Brown Rice

1 tablespoon corn-oil margarine

3 tablespoons unbleached flour

3/4 cup defatted chicken stock

1/2 cup non-fat milk

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

1 small onion, chopped (1 cup)

1 cup instant brown rice, uncooked

2 (10-ounce) packages frozen chopped broccoli, cooked

1/2 cup buttermilk

3 ounces reduced-fat Cheddar cheese, grated (3/4 cup) In a skillet over medium heat, melt margarine. Add flour and stir for 1 minute; do not brown. Add chicken stock and non-fat milk and, using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper and continue to cook 1 minute more. Set aside.

In a non-stick or heavy iron skillet over low heat, saute onion until soft. If necessary, add a little water or stock to prevent scorching. Place onion in a large mixing bowl and add all remaining ingredients and reserved sauce mixture; mix well.

Pour into a 1 1/2- or 2-quart ovenproof casserole and bake in a preheated 350-degree oven for 45 to 50 minutes until bubbly and hot.

Makes 6 cups, six 1-cup servings.